What Are the Best Tips for Making Low-Fat Banana Muffins?

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  • Written By: Amber Eberle
  • Edited By: Michelle Arevalo
  • Last Modified Date: 13 March 2018
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Banana muffins are a popular breakfast and snack food item. They tend to be moist and flavorful, but are generally high in fat and calories due to the amount of butter, oil, eggs, and sugar included in traditional recipes. Low-fat banana muffins can be made by making a few simple changes to the original recipe. For example, ingredients like applesauce or low-fat butter substitute can replace large amounts of butter and oil, and egg whites can be used instead of using whole eggs. Another tip for making low-fat banana muffins is to use paper muffin liners or non-fat cooking spray to coat the muffin-baking tin, to eliminate the need to use additional oil or shortening to grease it.

When making low-fat banana muffins, the type of bananas used makes a big difference in the taste of the final product. Bananas that are very ripe and soft, with dark brown spots on the peel, are best for this type of recipe. A very ripe banana is also high in natural sugar, which will make the muffin sweet, moist, and have a prominent banana taste without having to add extra sugar or fat.

Many banana muffin recipes call for a large amount of butter or cooking oil, both of which contain a lot of fat. Applesauce is a low-fat alternative that can be used in place of fat, without affecting the taste and texture of the muffins. A low-fat margarine or butter alternative may also be used instead of the butter and oil. The yolks of eggs also tend to be high in fat and cholesterol, so egg whites or egg substitutes can be used to replace whole eggs when making low-fat banana muffins. Eggs can be separated before being being added to the muffin batter, or egg substitute products can be purchased at a supermarket.

Most banana muffin recipes require that the baking pan be greased before the muffin batter is added to it, and this can add extra fat. Such added fat can be avoided by using disposable muffin liners or a non-fat cooking and baking spray. Both will keep the low-fat banana muffins from sticking to the baking pan without adding more fat to the recipe.

Low-fat banana muffins can be just as flavorful as a full-fat, traditional version, if made properly. A recipe designed to make low-fat muffins should be followed carefully, and all ingredients should be accurately measured. Oven temperature should be closely regulated, and muffins should not be overcooked, as this can make them dry.



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