Easy, Delicious, Low-Fat Banana-Coconut Muffins


Around this time of year, we start to get little piles of very brown bananas piling up in the fruit bowl. This low-fat banana muffin recipe takes less than ten minutes to mix together, and turns out some lovely little muffins for workday snacks.

Low-Fat Banana Coconut Muffins
Low-Fat Banana Coconut Muffins

Preheat the oven to 350.

In a big bowl, mix together 1 cup mashed, ripe bananas; 1/4 cup sugar; 1 egg; 1/4 cup low-fat plain yogurt (or sour cream); 1/2 tsp vanilla extract; 1/2 cup coconut flakes; and a sprinkle each of nutmeg and cinnamon.

Then, stir in 1 T baking powder, 1/2 tsp baking soda, 1/4 tsp salt and 1 cup white flour, just until mixed.

Spoon the muffin mix into muffin tins and bake for 20 to 25 minutes, until a knife or toothpick poked in the middle of the muffin comes out clean. It’s always nice to eat at least one hot and fresh out of the oven with a little dollop of butter.

Low-Fat Banana Coconut Muffins
Low-Fat Banana Coconut Muffins

Ingredients

  •  cup mashed, ripe bananas
  • 1/4 cup sugar
  • 1 egg
  • 1/4 cup low-fat plain yogurt (or sour cream)
  • 1/2 tsp vanilla extract
  • 1/2 cup coconut flakes
  • a sprinkle each of nutmeg and cinnamon
  • 1 T baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup white flour

Published by

Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

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