Weekend Food Prep–Reduced Fat Banana Walnut Muffins

Don’t worry, I’m not trying to send the internet back to the ’80’s or early 90’s. There’s nothing wrong with eating fat, of course, but I find reduced-fat muffins and other baked goods easier to work with to create balanced meals than higher fat versions. Given my own devices, my meals would tend to higher fat than necessary, so anything that helps to push it down into a more reasonable level can help me stay focused on my goals and still enjoy these foods. If you need them to be even leaner for some reason, you could of course take out the walnuts or use fewer of them. Sprinkling a few on top instead of mixing them into the batter can be a great way to enjoy some nutty flavor.

Reduced Fat Banana Walnut Muffins

These muffins are sweet and nutty, if you use the full amount of nuts. They’re delicious warm out of the oven and can also be easily frozen and reheated as wanted. This recipe started as a recipe for Applesauce Muffins from Jane Brody’s Good Food Book, a classic low-fat, high-carb nutrition and recipe book from the low-fat glory days. Even though I’m happily not on the low-fat diet train anymore, I still use many of the recipes from this book as they are clearly well-tested and the flavors are often very good.

one. Preheat the oven to 375oF and prepare a muffin tin with space for 12 8oz. muffins. I strongly recommend using parchment muffin liners if you’re going to be freezing some for later. They remain nonstick and can be microwaved for easy reheating.

two. Stir together in a bowl:
1 1/4 cups mashed bananas (just over 2 large bananas)
1 large egg
2 Tbs. oil or melted butter
1/4 cup honey

three. In another bowl, whisk together:
1 cup whole wheat flour
1 cup white flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. nutmeg

four. Stir the dry ingredients into the wet ingredients, just until moistened. Stir in:
3/4 cup chopped walnuts

five. Place into prepared muffin cups until nearly filled, about 1/4 cup mix into each.

six. Bake at 375oF for 20 minutes, or until slightly browned on top and they bounce back when touched with a fingertip in the center. Cool completely on a rack before storing.

Photo description: Two banana nut muffins and some scrambled eggs on a plate. One of the muffins has been torn in half, and you can see inside.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: