Light Banana Muffins

Light Banana Muffins created by _Pixie_

tasty light banana muffins!

Ready In:
25mins
Yields:
Units:

ingredients

directions

  • Preheat oven to 350°.
  • To prepare cupcakes, combine 1/4 cup granulated sugar and banana; set aside.
  • Beat 1/2 cup granulated sugar, butter, and 1 teaspoon vanilla at medium speed of a mixer until well-blended (about 3 minutes).
  • Add eggs, 1 at a time, beating well after each addition. Add banana mixture to sugar mixture, beating well.
  • Lightly spoon flour into a dry measuring cup; level with a knife.
  • Combine flour, baking soda, salt, and nutmeg in a bowl, stirring well with a whisk.
  • Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture; mix after each addition.
  • Spoon batter into 12 muffin cups lined with paper liners.
  • Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean.
  • Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
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"tasty light banana muffins!"

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  1. Southern Girl 3
    Great recipe! I added cinnamon and a sprinkle of cloves as well as almond extract to spice these up. They came out really moist and delicious.
  2. Sweetness of Rose
    Yummy! These came out of the oven perfectly moist and tasty. I love recipes that have ripened bananas in them because my bananas always go ripe before I eat them! I love easy recipes, and this one was really simple. Instead of fat-free yogourt I used the 2% stuff since I had it in the house already. And I thing that next time I make them I'll try using cinnamon instead of nutmeg as well. Pixie's idea of sprinkling the tops with cinnamon sugar was helpful, so thanks Pixie!
  3. _Pixie_
    Light Banana Muffins Created by _Pixie_
  4. _Pixie_
    Light Banana Muffins Created by _Pixie_
  5. _Pixie_
    Lovely light textured muffins with a great banana flavour. Maybe a little more like a cupcake than a muffin but we really loved that about them! I had two small overripe bananas and this was the perfect recipe to use them up. I used cinnamon instead of nutmeg (personal preference) and gave the tops a little sprinkle of cinnamon sugar. Delicious, thanks for posting!
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