Low-Fat Banana-Orange Muffins

These Low-Fat Banana-Orange Muffins offer a healthy yet satisfying treat, perfect for breakfast or an afternoon snack. The recipe combines the natural sweetness of ripe bananas with the bright, aromatic zest of oranges, creating a balanced flavor profile that isn't overly sweet. Oats provide a hearty texture and fiber, while yogurt keeps the crumb tender and moist without excess fat. With a hint of cinnamon and optional dried fruit, these muffins are versatile and comforting. They pair beautifully with coffee or tea and are easy to whip up with pantry staples, making them a reliable choice for busy mornings or healthy meal prep.

Cooking Method: Baking

Cuisine: Global

Courses: Baked Goods

Difficulty: Intermediate

Servings: 12

Calories: 884.7

Dietary: Vegetarian

Description

These Low-Fat Banana-Orange Muffins offer a healthy yet satisfying treat, perfect for breakfast or an afternoon snack. The recipe combines the natural sweetness of ripe bananas with the bright, aromatic zest of oranges, creating a balanced flavor profile that isn't overly sweet. Oats provide a hearty texture and fiber, while yogurt keeps the crumb tender and moist without excess fat. With a hint of cinnamon and optional dried fruit, these muffins are versatile and comforting. They pair beautifully with coffee or tea and are easy to whip up with pantry staples, making them a reliable choice for busy mornings or healthy meal prep.

Ingredients

1 1/2 cups Oats (quick or old fashioned -- uncooked)
1 cup All-purpose flour
1/3 cup Firmly packed brown sugar
1 teaspoon Baking powder
1/2 teaspoon Baking soda
1/2 teaspoon Ground cinnamon
1/4 teaspoon Salt (optional)
1/3 cup Chopped dates or raisins (optional)
One 8-ounce carton plain nonfat yogurt or
3/4 cup Low-fat buttermilk
3/4 cup Mashed ripe banana (about 2 medium)
2 egg Whites or 1 egg -- lightly beaten
2 tablespoons Vegetable oil
1 1/2 teaspoons Grated orange peel

Directions

1
Preheat oven to 400F (200C). Line twelve medium muffin cups with paper baking cups or lightly spray bottoms only with cooking spray.
2
In a large bowl, combine oats, flour, brown sugar, baking powder, baking soda, cinnamon, salt, and chopped dates (if using); mix well.
3
In a medium bowl, combine yogurt, mashed banana, egg whites, vegetable oil, and grated orange peel; blend well.
4
Add wet ingredients to dry ingredients all at once; stir just until dry ingredients are moistened. Do not overmix.
5
Fill muffin cups almost full.
6
Bake 20 to 22 minutes or until golden brown and a toothpick inserted into the center comes out clean.
7
Cool muffins in pan on wire rack for 5 minutes; remove from pan and serve.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 884.7kcal

% Daily Value *
Total Fat 17.8g28%
Saturated Fat 3.6g18%
Cholesterol 94.4mg32%
Sodium 1480.1mg62%
Total Carbohydrate 157.0g53%
Dietary Fiber 13.4g54%
Sugars 45.3g
Protein 28.6g58%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a richer flavor, use ripe bananas with brown spots.

You can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar, let sit for 5 minutes before using.

Store cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze for longer storage.

Optional add-ins: 1/2 cup chopped walnuts or pecans for crunch.

Keywords: banana, orange, muffins, low-fat, healthy, breakfast, oats, yogurt, veggie, gluten-free, easy, snack, baking, cinnamon, moist, quick

Read it online: https://www.chefs-mate.com/recipe/low-fat-banana-orange-muffins-3-pts/