Low-Fat Banana Buttermilk Muffins

Total Time
Prep 5 mins
Cook 20 mins

This is my alteration of a Taste of Home recipe, made with handy ingredients. The result is a moist flavorful muffin, not too sweet, but just right for our tastes. High in fiber and low-fat. What else could you want.

Ingredients Nutrition


  1. Mix all dry ingredients in medium bowl, set aside.
  2. Mix all wet ingredients in small bowl.
  3. Add to dry ingredients and mix till just wet.
  4. Spoon batter into muffin tin, sprayed with cooking spray. Bake at 375 for 15 to 20 mins or till test done. Cool on wire rack in tin for 5 mins then remove to rack to cool completely. Store in airtight container in fridge.
Most Helpful

Oh mmmm, these muffins are sooo good! They are moist, tasty and very satisfying! Loved how easy and quick these were to put together and how awesome they tasted! The wintery spices go great with the banana! YUM!
I only made 1/4 the recipe for just my sis and me ending up with 4 nicely sized muffins. As my bananas were very ripe I left out the sugar and instead of a commercial egg sub, I used applesauce. That worked out really well.
THANK YOU SO MUCH for sharing this definite keeper with us, MsSally! Ill make these again for sure!
Made and reviewed for I Recommend Tag Game and the fruit event in the photo forum July 2011.

Lalaloula July 09, 2011

I have tried several low fat Banana muffins and they usually are so dry. I made these and changed a few ingredients. I'm on Weight Watchers and I just could not find a banana buttermilk muffin that sounded good and low in fat & calories. The ingredients that I used were canola oil instead of applesauce because I had no applesauce and used 1 regular egg instead of a egg substitute and I added 1 cup semi-sweet chocolate chips and these were wonderful. Nice and moist,had to watch the timer as I made jumbo muffins (about 8) and they took about 22 minutes to bake,keeping a eye on them. I use a cake tester to check them to make sure they are done completely. Do not over mix the batter just enough to get all ingredients mixed up. Definitely will be making these again. I put 4 in freezer to pull out when I'm craving something good to eat! Key to moist muffins is not to over bake them,keep a watch on them on the last few minutes. Don't know how many WW points these are but you have to treat yourself once in awhile.

Bakerbee10 February 20, 2011

No-one would guess that these deliciously moist and flavoursome muffins are so low in fat. I made mine exactly to the recipe, except for using an egg rather than egg substitute, and I'll certainly be making them again! The free-range eggs I get direct from a workmate's farm are just SO delicious I've never been in the least tempted to seek out egg substitutes. Made for the EVERY DAY IS A HOLIDAY! game.

bluemoon downunder December 22, 2008