Sometimes I let food go to waste. There, I said it. I don’t mean to and I hate it but with traveling and being on the go, every once in a while, my banana’s will get a little too ripe. When this happens I don’t get TOO upset because that means that I get to make one of my favorites, BANANA MUFFINS! YAY!

While I love banana muffins, they can be loaded down with a lot of fat and too much sugar! One way to lower fat while baking is to not use butter. NOT USE BUTTER?! (I know that’s going through your head right now) Replacing applesauce for butter or oil in sweet recipes is a great alternative!

Getting hungry for some banana muffins?

Low Cal Muffins

 Here is what you’ll need:

  •  1 ½ cup mashed bananas (typically 3-4 ripe bananas)
  • 1 cup of flour
  • 1/2 tablespoon baking soda
  • 1/2 teaspoon baking powder
  • ½ teaspoon vanilla extract
  • 1/8 teaspoon salt
  • ¼ cup of sugar
  • 1 egg
  • 1/4 cup applesauce

muffins2

Here’s what you’ll do:

1st: Preheat oven to 350 degrees.

2nd: Mix together flour, baking powder, baking soda and salt.

3rd:  In another bowl, beat together banana, applesauce, sugar, egg and vanilla.

4th: Mix all ingredients together.

5th: Pour mix into muffin cups and bake for 15-20 minutes or until golden brown.  If you don’t have muffin liners, make sure you spray with pam or something similar.

{Makes approximately yummy 12 muffins.}

{P.S– In my opinion they taste better if you let them sit in a bag or container overnight in the refrigerator.}

Muffins

Happy Monday!

XOXO!

Sig