Rating: 4 stars
16 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 3

Leftover muffins can be frozen for up to two weeks.

Kitty Broiher and Kimberly Mayone
Recipe by Health May 2007


Credit: Yunhee Kim; Styling: Anna Beckman

Recipe Summary test

5 mins
16 mins
21 mins
Makes 9 muffins (serving size: 1 muffin)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375º.

  • Combine bananas and next 4 ingredients (through vanilla) in a medium bowl; mix well, and set aside.

  • Lightly spoon flour into a dry measuring cup and level with a knife. Whisk together flour and next 5 ingredients (through salt) in a small bowl.

  • Stir the flour mixture into the banana mixture until they are just combined.

  • Spray 9 muffin cups with cooking spray (or use paper liners), and spoon 1/3 cup batter into each cup (cups will be full).

  • Bake 16 minutes or until a wooden pick inserted in center comes out clean.

Nutrition Facts

152 calories; fat 5g; saturated fat 1g; mono fat 2g; poly fat 1g; protein 4g; carbohydrates 25g; fiber 3g; cholesterol 27mg; iron 1mg; sodium 178mg; calcium 85mg.