Low-Fat Banana–Almond Muffins

Bananas and sour cream add flavor and moistness to these gorgeous little muffins.

Serves: 12Hands-on: 10 minutesTotal: 30 minutesDifficulty: Easy

Serves: 12

Ingredients

  • 12 paper muffin cup liners
  • 1 cup all-purpose flour
  • ½ cup whole wheat pastry flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 1½ tsp. cinnamon, divided
  • ¾ cup brown sugar, divided
  • ¼ cup granulated sugar, divided
  • 2 large ripe bananas, mashed
  • ¼ cup low-fat sour cream
  • 2 egg whites
  • ⅓ cup canola oil
  • 1 tsp. vanilla
  • ⅔ cup sliced toasted almonds, divided
  • 3 Tbsp. wheat germ
  • 2 Tbsp. butter, melted

Directions

  • Preheat oven to 375°F. Line 12 muffin cups with paper liners and set aside.
  • In large bowl, combine all-purpose flour, whole wheat flour, baking powder, baking soda, salt, 1 teaspoon cinnamon, ½ cup brown sugar, and 2 tablespoons granulated sugar and mix well.
  • In small bowl, combine bananas, sour cream, egg whites, canola oil, and vanilla and mix well. Add to dry ingredients and stir just until moistened. Stir in ⅓ cup almonds. Spoon batter into prepared muffin cups.
  • In small bowl, combine ¼ cup brown sugar, 2 tablespoons sugar, wheat germ, ½ teaspoon cinnamon, and the remaining almonds and mix well. Add melted butter and mix until crumbly. Crumble over muffin batter.
  • Bake for 20 minutes or until muffins are set and tops are golden brown. Remove to wire racks to cool.

Recipe Information

Serves: 12

Ingredients

  • 12 paper muffin cup liners
  • 1 cup all-purpose flour
  • ½ cup whole wheat pastry flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 1½ tsp. cinnamon, divided
  • ¾ cup brown sugar, divided
  • ¼ cup granulated sugar, divided
  • 2 large ripe bananas, mashed
  • ¼ cup low-fat sour cream
  • 2 egg whites
  • ⅓ cup canola oil
  • 1 tsp. vanilla
  • ⅔ cup sliced toasted almonds, divided
  • 3 Tbsp. wheat germ
  • 2 Tbsp. butter, melted

Directions

  • Preheat oven to 375°F. Line 12 muffin cups with paper liners and set aside.
  • In large bowl, combine all-purpose flour, whole wheat flour, baking powder, baking soda, salt, 1 teaspoon cinnamon, ½ cup brown sugar, and 2 tablespoons granulated sugar and mix well.
  • In small bowl, combine bananas, sour cream, egg whites, canola oil, and vanilla and mix well. Add to dry ingredients and stir just until moistened. Stir in ⅓ cup almonds. Spoon batter into prepared muffin cups.
  • In small bowl, combine ¼ cup brown sugar, 2 tablespoons sugar, wheat germ, ½ teaspoon cinnamon, and the remaining almonds and mix well. Add melted butter and mix until crumbly. Crumble over muffin batter.
  • Bake for 20 minutes or until muffins are set and tops are golden brown. Remove to wire racks to cool.

Nutrition Information

Nutrition Information
Amount per serving
Calories240
Total Fat11g
Saturated Fat2g
Cholesterol5mg
Sodium160mg
Total Carbohydrate31g
Dietary Fiber2g
Sugars16g
Protein4g