150 Calorie Banana Muffins
Who doesn’t love a banana bread muffin? I know I can’t resist them and at 150 calories a muffin why should you! I have tried out so many “healthy” banana bread muffins, but I can finally say this is a recipe I am super proud of! I hope you, your partners, friends, and children love these muffins as much as we did.
If you want a little bonus twist… I like to heat mine up in the microwave, cut it in half, and put the tiniest drop of Nutella or peanut butter for a little something extra!
Ingredients:
1 and 1/2 cups (190g) all-purpose flour
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 large ripe bananas (about 1 and 1/2 cups mashed or 340g)
5 Tablespoons (70g) melted unsalted butter
35g of stevia
35g of light brown sugar
68g of Skyr
1 large egg, at room temperature
1 teaspoon pure vanilla extract
2 Tablespoons (30ml) milk*
optional: 1 cup chopped walnuts, pecans, or chocolate chips
Instructions:
Preheat oven to 220°C. Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside.
In a large bowl or in the bowl of your stand mixer beat the egg until it is fluffy and doubled in size.
Beat in your stevia and brown sugar
Add in your butter, milk and vanilla extract
Beat in your mashed bananas and quark
Pour the dry ingredients into the other wet ingredients, then beat or whisk until combined. If adding nuts or chocolate chips, fold them in now. The batter will be thick.
Spoon the batter into liners, filling them all the way to the top.
Bake for 5 minutes at 220 then, keeping the muffins in the oven, reduce the oven temperature to 180°C. Bake for an additional 16-18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-23 minutes, give or take.
Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.
Happy baking!
N.B (Per muffin): 154 Calories, 22 grams of carbs, 6 grams of fat, 3 grams of protein
