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 recipe yields 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 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.

Tips & Variations

No special items needed.



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)