Delicious and Easy Banana Muffins Recipe

Welcome fellow baking enthusiasts! Today I’m thrilled to share with you my recipe for Funky Fat Free Banana Muffins. These muffins are not only delicious but also healthy, low-fat and free of oil.

Have you ever craved a sweet, warm and freshly-baked banana muffin without the guilt of the added fat and calories? If so, this recipe is for you! These muffins can be enjoyed as a quick breakfast, snack or even dessert.

I’ve experimented with different combinations of whole wheat pastry flour, bananas and unsweetened applesauce to create a moist and tender texture that your taste buds will fully appreciate. I’m confident that this recipe will become one of your go-to treats in no time.

So, let’s dive into the kitchen, preheat our oven to 400 degrees Fahrenheit, grab our muffin cups and start baking these amazing Funky Fat Free Banana Muffins!

Why You’ll Love This Recipe

Funky Fat Free Banana Muffins
Funky Fat Free Banana Muffins

There is nothing quite as satisfying as biting into a freshly baked muffin, still warm from the oven. Now, imagine that same delicious feeling without the guilt of consuming a high-fat treat. That’s right; you can indulge in these funky fat-free banana muffins without worrying about your waistline.

What makes this recipe so great? For starters, it uses bananas as a natural sweetener, eliminating the need for added sugars. We also use unsweetened applesauce instead of oil or butter to give these muffins their moist texture. They’re made with whole wheat flour and pastry flour, making them an excellent source of fiber and a healthier alternative to traditional muffins.

These muffins are perfect for those following a vegan, dairy-free, or gluten-free diet. They’re also low in carbohydrates, making them an ideal choice for anyone looking for a healthy snack option.

Not to mention, they are super easy to make! With just a few simple ingredients and some mixing bowls, you can have a batch of these delicious muffins ready in no time at all. They’re perfect for breakfast, snacks or even dessert!

Overall, if you’re looking for a guilt-free indulgence that tastes like it’s straight out of the bakery, then this funky fat-free banana muffin recipe is perfect for you.

Ingredient List

 These muffins are bananas, B-A-N-A-N-A-S!
These muffins are bananas, B-A-N-A-N-A-S!

Gather Your Ingredients

Before you start making these funky fat free banana muffins, it’s essential to get your hands on all the necessary ingredients. Here is what you’ll need:

  • 2 cups of whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • ½ teaspoon ground cinnamon
  • 3 overripe bananas, mashed
  • 1/2 cup unsweetened applesauce
  • 1/3 cup brown sugar
  • 1 teaspoon vanilla extract


The recipe calls for using 2 cups of whole wheat pastry flour, but you can substitute it with all-purpose flour, 50/50 blend of all-purpose and almond flour or a combination of half whole wheat flour and half all-purpose flour.

Baking Powder and Baking Soda

These rising agents give your muffins a great lift. Make sure to use good quality baking powder and baking soda to ensure that your muffins rise perfectly.

Salt and Ground Cinnamon

These two ingredients add flavor to the muffins. Use table salt or any other type of salt mentioned in the ingredient list. Add some ground cinnamon as well to spice things up.

Bananas and Applesauce

Bananas are the star of the show, but unsweetened applesauce helps to bind everything together seamlessly without any oil. You can use homemade or store-bought applesauce.

Brown Sugar and Vanilla Extract

These two sweeteners bring out the sweetness in the bananas even more. Use light brown sugar for this recipe and add some vanilla extract also for flavor.

The Recipe How-To

 Who needs butter when you can have banana muffins that are both delicious and fat-free?
Who needs butter when you can have banana muffins that are both delicious and fat-free?

Now, let’s get down to business and learn how to make these funky fat-free banana muffins.

Preparing the Muffin Batter
Step 1: Preheat the Oven

Preheat your oven to 400°F. Then, grease 12 muffin cups with cooking spray or use muffin liners.

Step 2: Mix Dry Ingredients

Combine in a medium bowl 2 cups of whole wheat flour, 1/2 cup of brown sugar, 2 teaspoons of baking powder, 1 teaspoon of baking soda, a pinch of salt and cinnamon, mixing the ingredients together until they are completely blended.

Step 3: Mash Banana and Add Wet Ingredients

In another medium bowl, mash 3 ripe bananas very well with a fork. Then, add 1/2 cup unsweetened applesauce, 1/3 cup water and 1 teaspoon vanilla extract, whisking well and making sure you have mixed everything thoroughly.

Step 4: Combine Dry and Wet Mixtures

Pour the wet mixture into the bowl with the dry ingredients and stir together gently. Mix just until everything is combined. Be careful not to overmix the batter as it can cause the muffins to be tough when baked.

Baking Your Muffins
Step 5: Fill Your Muffin Cups

Using a spoon or ice cream scoop, fill each muffin cup about 3/4 full with the batter. You can also fill them all the way up if you prefer bigger muffins.

Step 6: Bake Your Muffins

Place your muffins on the middle rack in your preheated oven and bake them for about 18-20 minutes or until a toothpick inserted comes out clean.

Let The Muffins Cool

Once done, remove your muffins from the oven and let them cool inside the tin for about 5-10 minutes before removing them from the cups.

Enjoy Your Delightful Muffins!

These delicious freshly baked funky fat free banana muffins are fantastic when served warm with a dollop of peanut butter or some honey on top! Enjoy them for breakfast or grab one for an afternoon snack when you need that extra boost of energy!

Substitutions and Variations

 Satisfy your sweet tooth without sacrificing your healthy diet with these funky banana muffins.
Satisfy your sweet tooth without sacrificing your healthy diet with these funky banana muffins.

The beauty of this recipe is that it is incredibly versatile and allows for a lot of substitutions to fit your personal tastes and dietary needs. Here are some suggestions:

– Flour: While the recipe calls for whole wheat flour and whole wheat pastry flour, you can replace these with all-purpose flour, gluten-free flour or almond flour for lower carbs. This works well especially if you are gluten-sensitive or want to stick to a low-carb diet.

– Applesauce: If you don’t have unsweetened applesauce on hand, some other substitutions that work great are mashed avocado or mashed bananas. All these substitutes add moisture to the muffins while also adding their own unique flavours.

– Bananas: You will want 2 bananas worth of mashed banana for this recipe. If you only have one banana, you can substitute the other with 1 cup of finely grated zucchini or carrot.

– Sugar: To make the muffins sugar-free, you could use a natural sweetener like honey, maple syrup or stevia instead of brown sugar. For a low-carb option, erythritol or monk fruit sweeteners would work best.

– Fruit: If you want to change up the fruit in this recipe, blueberries, raspberries or chopped apple would work well. You could also mix in some walnuts or pecans for added crunch.

– Oil: If you prefer to use oil instead of unsweetened applesauce or margarine, opt for coconut oil as it is much healthier than vegetable oils.

Remember to adjust the measurements according to the substitution. And feel free to get creative with your own favourite ingredient!

Serving and Pairing

 These aren't your ordinary muffins, they're funky fresh and bursting with banana flavor.
These aren’t your ordinary muffins, they’re funky fresh and bursting with banana flavor.

Now that you’ve successfully baked these delightful fat-free banana muffins, it’s time to serve them up alongside your favorite beverage. These muffins are perfect for breakfast or as a snack any time of day.

I recommend pairing them with a warm cup of coffee or a tall glass of cold milk. The neutral flavors of the muffins blend well with any drink and create a harmonious balance of flavor.

If you’re feeling adventurous, you can also add a dollop of fat-free whipped cream and sprinkle cinnamon on top of your muffin. This adds an extra layer of sweetness without detracting from the overall healthiness of the recipe.

To make your serving presentation more appealing, dust the muffins with a little powdered sugar before serving. It adds an elegant touch to the plate and makes these muffins all the more irresistible.

Lastly, these banana muffins pair well with fresh fruit such as strawberries or blueberries. The acidity in the fruit provides a delectable contrast to the sweetness in the muffins.

Overall, these fat-free banana muffins are perfect for sharing with friends and family or enjoying solo with your favorite beverage. You won’t regret adding this healthy recipe to your collection of go-to snacks.

Make-Ahead, Storing and Reheating

 You won't even miss the fat in these muffins thanks to the natural sweetness of ripe bananas.
You won’t even miss the fat in these muffins thanks to the natural sweetness of ripe bananas.

As much as we love freshly baked banana muffins, it’s always a great idea to make a bigger batch that lasts for several days. You can prepare these funky fat free banana muffins ahead of time and enjoy them anytime without any hassle.

To make ahead, once the banana muffins have cooled down completely, store them in an airtight container at room temperature or in the refrigerator for up to 3-4 days. Be sure to let them come to room temperature before serving.

For longer storage, you can store the muffins in the freezer. Simply let them cool completely, wrap each muffin with plastic wrap or place in a freezer-safe resealable plastic bag and freeze for up to 2 months.

When you’re ready to eat, remove the muffin from the freezer and thaw it overnight in the refrigerator. Once thawed, preheat your oven to 350°F (175°C) and reheat the muffin for about 10 minutes. Alternatively, you can microwave one muffin at high heat for about 20-30 seconds until it’s warm and ready to eat.

However you choose to store and reheat these fat free banana muffins, they will still taste as delicious as ever. So go ahead and make a batch now!

Tips for Perfect Results

 These muffins are perfect for an on-the-go breakfast or a midday snack.
These muffins are perfect for an on-the-go breakfast or a midday snack.

If you want to have the best fat-free banana muffins recipe, then you need to pay attention to a few details. Here are some tips that will help you bake perfect and tasty muffins every time.

First, it is essential to preheat the oven to 400°F and spray 12-inch muffin cups with cooking spray or use a silicone muffin pan. This ensures that your muffins rise evenly and do not stick to the pan.

Second, make sure that you use ripe bananas. Overripe bananas are perfect for banana muffins because they are sweeter and mushier, making them easier to mash. If your bananas are not quite ripe yet, keep them in a brown paper bag with an apple or tomato for two days. The ethylene gas from these other fruits will help ripen the bananas faster.

Third, when combining the dry ingredients in a medium bowl, make sure that they are well combined by using a wire whisk. Mixing the ingredients thoroughly will ensure that all the muffins have a consistent texture.

Fourth, when mashing the bananas, leave them slightly chunky for added texture in your muffins. Be careful not to over-mix the batter after adding the mashed bananas. Overmixing can cause your muffins to become dense and tough as gluten develops from mixing.

Fifth, if you have dietary restrictions like diabetes or gluten intolerance, try substituting some of the flour with almond flour or whole wheat pastry flour instead of traditional purpose flour.

Sixth, if you want sugar-free banana muffins, substitute brown sugar for a natural sweetener like honey or maple syrup. If you prefer sweeter muffins, add an additional 1/4 cup of sweetener of your choice.

Finally, don’t overbake your muffins! Set your timer for 18-20 minutes and check on them periodically using a toothpick inserted into the center of the muffin until it comes out clean. Once done, let them cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.

Follow these tips, and you’ll be on your way to baking excellent healthy banana muffins every time without fail!

Bottom Line

In conclusion, these Funky Fat Free Banana Muffins are a healthy and delicious treat that you won’t regret trying out. With their unique flavor and texture, they are sure to become a new staple in your household. So why not give this recipe a try? With easy-to-find ingredients and simple instructions, anyone can whip up a batch of these muffins in no time.

Not only are these muffins low in fat and sugar, but they are also made with whole wheat flour and unsweetened applesauce. Plus, there are several variations and substitutions you can make to customize the recipe to your liking. So whether you’re looking for a gluten-free option or want to add some blueberries or chocolate chips, these muffins have got you covered.

But don’t just take my word for it. Try out this recipe for yourself and see how delicious and healthy these muffins truly are. I guarantee that once you take a bite of these Funky Fat Free Banana Muffins, you’ll never look back at traditional unhealthy options again. So roll up your sleeves, Preheat your oven to 400°F and get baking!

Funky Fat Free Banana Muffins

Funky Fat Free Banana Muffins Recipe

This recipe is an adaptation of one I found in Zonya Foco's "Lickety Split Meals". I took her concept and added and removed some things, but I was really happy with the end result. (It's a great cookbook by the way!) I used refined brown sugar because I was out of sucanat (unrefined sugar). When I make these next I will use sucanat. When my picky 5 year old ("Can we please have white stuff mom? All the wheat stuff isn't as good!") asked for another I turned to my husband and pronounced "This is a keeper!" This yields about 24 regular muffins or about double that if you make mini muffins. (I made half regular half mini.)
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Course: Dessert
Cuisine: Healthy
Keyword: < 30 Mins, Breads, Fruit, Kid-Friendly, Quick Breads, Tropical
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 24 muffins
Calories: 83.9kcal


  • 1/2 cup brown sugar, firmly packed
  • 2 egg whites
  • 2 tablespoons vanilla
  • 2 cups mashed bananas
  • 1 cup unsweetened applesauce
  • 2 cups whole wheat pastry flour
  • 3/4 cup whole wheat flour
  • 1/4 cup white bean flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt


  • Preheat oven to 350 degrees.
  • Mix together the brown sugar, egg whites, and vanilla. Make sure they are well mixed.
  • Add the mashed banana. (I freeze bananas and then let them defrost so they are all mushy!) Mix well.
  • Add the applesauce and mix well.
  • In another bowl, mix the flours, the baking soda, and the salt until all is mixed up.
  • Stir the flour mixture into the bananas. Stirring until well mixed, but just until mixed.
  • Make sure your muffin tins are sprayed with cooking spray.
  • Add the batter to your tins and place in the oven.
  • Cook for about 20 minutes, checking at 18 minutes. You are looking for a toothpick inserted in the center to come out clean. If you make mini muffins they may take less time.

Your Own Notes


Serving: 1088g | Calories: 83.9kcal | Carbohydrates: 18.6g | Protein: 2.3g | Fat: 0.3g | Saturated Fat: 0.1g | Sodium: 160.8mg | Fiber: 2.1g | Sugar: 6.2g

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