Delicious Low-Fat Strawberry Banana Muffins

"These are so moist and flavourful it's hard to believe they are low-fat."
 
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photo by Colettski photo by Colettski
photo by Colettski
Ready In:
30mins
Ingredients:
11
Serves:
12-18
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ingredients

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directions

  • Preheat oven to 400 F.
  • Spray a 12 cup muffin pan with vegetable cooking spray or line with paper cups. Set aside.
  • In a medium bowl, combine flour, sugars, baking powder and salt. Mix well. Stir in strawberries.
  • In a small bowl, combine milk, yogurt, banana, egg, and vanilla. Mix well. Add milk mixture to dry ingredients and stir until just combined without overmixing. Fill muffin cups about 2/3 full.
  • Bake until tops of muffins are firm and golden, about 20 minutes. Place on a wire rack and cool for 5 minutes. Turn muffins out onto rack and cool completely.

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Reviews

  1. My finicky husband liked these! I cut the white sugar to 1/2 cup and did not pack the brown sugar. I also only had vanilla yogurt. The recipe produced enough batter that each muffin cup was filled to the top. Tip: do as the recipe says, and grease the pan...even if you line with paper cups as I did. About 1/3 of the muffin bottom stuck! LOL! Tasty muffins and so glad to use our strawberries in this healthier recipe. Thanks!
     
  2. These muffins are absolutely delish :)<br/>I also didn't have banana yogurt so substittuted it for vanilla yogurt. This is a must try!!!!!
     
  3. Good muffins!!Did not have whole wheat flour on hand so used white flour.Thanks for recipe!
     
  4. Yummy! I didn't have flavored yogurt so I used plain. I also did half wheat flour & half white flour. Otherwise, made exactly as written. I got 18 muffins out of my batter. Thanks for posting =0) I'll making this often.
     
  5. I just baked these as mini-muffins, and hope to manage to have some left to take to church fellowship hour tomorrow! I also used sour cream (more versatile than yogurt and it's hard to find flavored yogurts that don't have tons of chemicals in them). I baked them at 350 for 15 minutes and they have great browning, texture, and flavor.
     
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Tweaks

  1. I substituted sour cream for the yogurt because it's what I had, and added a handful of chopped macadamia nuts. I used half whole wheat flour but ran out and finished with white flour. I even cut the sugar to about 1/2 cup and they turned out really nice! The texture is good, very moist, and the flavour is bright and yummy. I filled the cups almost full and it made 12 muffins, which rose nicely. Thank you, they're great!
     

RECIPE SUBMITTED BY

I am a busy stay at home mom of two very young kids and trying to stay on a budget, but I have a passion for cooking and want to create the best meals possible for my family. I really enjoy exchanging recipes and reviews on this site!
 
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