Low Fat Banana Muffins

I've been making this low fat banana muffin recipe for years every time I have bananas that are beginning to turn. For about 150 calories per full muffin, or under 40 for one of these mini muffins, you can't really go wrong! Mini muffins will yield a large batch, over 3 dozen muffins. As you can see, I made some small banana breads as well with the extra batter!

 

2 bananas, mashed

2/3 cup sugar

1/4 cup margarine or butter spread

2 eggs

1/8 cup water

1 1/2 cups flour

1 Tsp baking soda

1/4 Tsp baking powder

1/2 Tsp salt

 

In a stand mixer, cream the margarine or butter until soft and then add in the bananas, mashing completely. Add in the eggs and water, mixing gently. While the mixer is turning, add in the sugar, salt, baking soda, and baking powder. Lastly, fold the flour into your batter.



 Fill up muffin pans or paper liners about 1/2 to 3/4 full and bake in a 350 degree oven until a toothpick comes out clean. Mine usually take about 20-25 minutes for regular muffins and 15-20 minutes for mini muffins. You can also make banana bread loaves with this batter. Baking time will be about an hour.

Cool and store in a Ziploc bag on the counter for several days or in the fridge for a week or more.