Summer is coming (at least I think it is?) which means back to healthier eating habits! It was a long winter of comfort meals but as the weather has started getting warmer we have started picking up more fruit when we go shopping. My husband and I both love bananas but we can’t always eat as many as we buy before they start turning brown so I went on the hunt for a lower-calorie banana baked good so that we can stay on track. I came across these low-cal banana muffins on Pinterest. The recipe itself is from the Biggest Loser.
These muffins were so easy to prepare – I think the batter only took me 10 minutes to get together BY HAND (as in without the help of my trusty stand-mixer!) I did make a few changes in order to use only what I had in the house and not have to make a shopping trip.
The changes I made were: I used regular all-purpose flour since we don’t buy wheat flour, I used almond milk in place of the buttermilk and/or skim milk & lemon as we stopped buying traditional milk and only use almond milk, I only used 3 bananas instead of 4 since I only had 3, and I added 1/4 cup of my husband’s oat & honey granola for crunch.
Using 1/4 cup measuring cup I separated out the batter and actually got 15 muffins instead of 12 which makes each 119 calories (according the My Fitness Pal) even with my changes.
I baked them for about 25 minutes. I was impressed with how much they rose in the oven – part of me was expecting flat little discs for some reason.
Taste-wise these are pretty good. The banana flavor was a little light but had I used the 4th banana I am sure this would have not been an issue. My one complaint about them is that they are a little rubbery/chewy – definitely not the rich banana bread texture you’d get with the full-fat option and honestly not even a close second. I would also like them with some walnuts instead of the granola (which was my original plan but I guess I used the bag I thought I had!) I would make these again since, at the end of the day, they are a fast and pretty tasty low-cal snack!
UPDATE: The texture was much better once they cooled completely! Still not the banana bread texture you are used to but much less chewy. I also sliced one in half and warmed it over the toaster the following day – added a little butter and it was delicious!