Almost No-Fat Banana Yogurt Muffins

Prep Time
Cook Time
Ready In

"After searching for lower fat muffin recipes I came accross this recipe, for a low fat muffin these are quite good, I imagine you could even sub two egg whites for the whole egg which is what I am going to try next time I make them, I also added in 1/2 cup fresh blueberries and used blueberry flavoured fatfree yogurt"

Original is 10-12 servings


  • Serving Size: 1 (57.2 g)
  • Calories 108.3
  • Total Fat - 1.4 g
  • Saturated Fat - 0.3 g
  • Cholesterol - 21 mg
  • Sodium - 315.9 mg
  • Total Carbohydrate - 21.3 g
  • Dietary Fiber - 0.7 g
  • Sugars - 8 g
  • Protein - 2.7 g
  • Calcium - 120.4 mg
  • Iron - 0.5 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Preheat oven to 350 degrees F. Grease muffin cups or line with paper muffin liners.

Step 2

Mix together flour, baking powder, baking soda and salt.

Step 3

In a separate bowl, beat together banana, sugar, egg and vanilla. Stir in the yogurt.

Step 4

Stir banana mixture into flour until just combined.

Step 5

Scoop batter into prepared muffin cups.

Step 6

Bake in preheated oven for 15 to 20 minutes, or until a toothpick inserted into center of a muffin comes out clean.

Step 7

Let cool before serving.


No special items needed.

1 Reviews


Very easy and very good. The true test to very low fat muffins is how moist they are the 2nd day and these stayed quite moist. I added about 1/4 cup chopped candied ginger pieces for a little zip. I think dried cranberries or even chopped dried apricots would work too.


review by:
(16 Mar 2014)

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