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Banana-Nut Muffins

Banana nut muffins

Lightened up banana nut muffins! These taste just as good as any full fat version.


1/4 cup plus 2 tablespoons olive oil
1 cup sugar
4 egg whites or egg substitute equivalent to 2 eggs
2 large ripe bananas, mashed
2 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 cup low fat buttermilk
1/2 cup chopped pecans


Preheat oven to 400-degrees. Grease or line with paper cups 12 muffin cups.

Beat butter and sugar at medium speed until light and fluffy. Add egg whites or substitute one at a time, stirring gently but thoroughly after each. Stir in bananas until smooth.

Mix together flour, salt, baking powder and baking soda. Alternately stir flour mixture and buttermilk into the egg mixture until dry ingredients are just moistened. Stir in nuts, if using, and vanilla. Do not overmix! Batter should not be completely smooth.

Spoon batter into muffin cups filling 2/3rd's full. Bake until lightly golden, 15 to 18 minutes. Transfer muffins to wire rack to cool slightly.

Serve warm or wrap, freeze and microwave 20 to 25 seconds before serving.

Recipe Variation

Spiced banana muffins can be made using this recipe and adding 1-teaspoon cinnamon and 1/4-teaspoon nutmeg to the dry ingredients if desired.

Nutrition Information

Recipe makes 12 muffins.

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