Low Fat Banana Bread Muffins

Extra low in fat, naturally sweetened, made with whole wheat flour, and with under 200 calories per muffin, these banana bread muffins are as healthy as a muffin can get. But you would never guess that they’re good for you too from their taste or texture – this is without a doubt one of the best muffin recipes I’ve ever tried.

Jump to:

• Ingredients & Substitutions
• How to Make Low Fat Banana Muffins
• Tips to Make the Best Low Fat Banana Bread Muffins 
• Are These Low Fat Banana Bread Muffins Really Healthy?
• How Many Calories Does a Banana Bread Muffin Have?
• Why Are These Muffins Low in Fat?
• More Vegan Muffins
• Healthy Low Fat Banana Bread Muffins Recipe

This is a recipe by my friend Tully from Vegans First, where she creates wonderfully healthy treats and shares vegan eating and lifestyle inspiration. These muffins are super easy to make and call only for the most basic ingredients you always have at hand (which inspired me to whip them up without much planning ahead on a rainy late summer evening).

Ingredients & Substitutions

• Milk – Adds moisture and helps blend the dates smoothly. If you’re not vegan, feel free to use dairy milk. Any unsweetened plant-based milk also works, such as almond, oat, soy, cashew, etc.
• Vanilla extract – Enhances the natural sweetness of bananas and dates. You can substitute vanilla paste or vanilla powder, or omit it if you’re out.
• White vinegar – Reacts with the baking powder to keep the muffins fluffy. Apple cider vinegar works perfectly as well. Lemon juice can also be used in a pinch.
• Medjool dates – Naturally sweeten the muffins and help keep them moist without added sugar. Deglet Noor dates can be used but may need soaking first, as they’re firmer and less sweet. If you prefer not to use dates, replace with ⅓–½ cup maple syrup, and slightly reduce the milk.
• Whole wheat flour – Provides structure and adds a wholesome, slightly nutty flavour. You can use all-purpose flour for a lighter, softer muffin, or a 50/50 blend for balance. A 1:1 gluten-free baking blend will also work, though the texture may be more delicate.
• Baking powder – Helps the muffins rise high and stay fluffy.
• Salt – Balances sweetness and enhances the flavours.
• Bananas – The star of the show. Along with flavour, they also provide moisture, natural sweetness, and help bind the batter. The riper the better.
• Chocolate Chips – Add pockets of sweetness and richness. Substitute with chopped dark chocolate, cacao nibs for a lower-sugar option, or dried fruit like cranberries or raisins. Use vegan chocolate chips for plant-based muffins, or omit them altogether.

How to Make Low Fat Banana Muffins

There’s no beating of eggs or butter required, which means these vegan banana muffins are even easier to make than regular muffins. All you need is two bowls, a whisk and a muffin tin.

• Step One – Mix dry ingredients in one bowl, and wet ingredients in another bowl.
• Step Two – Pour wet ingredients into dry ingredients, stir well, and then fold in chocolate chips.
• Step Three – Divide the batter evenly between the 12 muffin cups, and bake for 20 to 25 minutes.

Tips to Make the Best Low Fat Banana Bread Muffins 

• Don’t use paper muffin cups. These muffins can get a bit sticky, so the best way to make sure sure you’ll be able to easily take them out of the tin is to grease your muffin tin with coconut oil (even if it’s non stick).
• Use a scale for best results. Whole wheat flour is easy to overpack, which can make the muffins dry. Weighing ingredients gives consistent, perfectly moist results.
• Make sure to thoroughly blend the dates. This gives the muffins a super smooth consistency and makes sure all of them are equally sweetened.
• Use very ripe bananas. The darker and spottier the bananas, the sweeter and more flavourful your muffins will be. Underripe bananas make the muffins less moist and noticeably less sweet.
• Avoid overmixing the batter. Once the wet and dry ingredients are combined, mix just until no dry streaks remain. Overmixing can make whole wheat muffins dense instead of tender.
• Check muffin doneness with a toothpick. Because the batter is naturally moist from bananas and dates, a toothpick should come out clean or with just a few crumbs; anything wet means they need another minute or two.
• Let them cool completely in the tin. These muffins are delicate when hot. Cooling helps them firm up, release easily, and develop a better crumb.
• Don’t be afraid to add mix-ins. Chopped walnuts, seeds, blueberries, raspberries, or a sprinkle of oats on top all work beautifully without changing the structure of the muffins.
• Store them in an airtight container. These muffins are even better the next day, when they’re completely cool and the flavours get the chance to fully develop.

Are These Low Fat Banana Bread Muffins Really Healthy?

Banana muffins are still considered a treat, but this version is much lighter and more nutritious than a typical bakery muffin. They’re free from refined sugar, sweetened naturally with dates, and made with whole wheat flour for extra fiber and nutrients. They’re also low in saturated fat (only 1 gram per muffin) and completely vegan.

How Many Calories Does a Banana Bread Muffin Have?

Why Are These Muffins Low in Fat?

• No oil or butter added to the batter
• Moisture comes from bananas + dates
• Whole wheat flour adds body without needing extra fat
• Only a tiny amount of coconut oil is used for greasing the pan

The result is a naturally sweet, soft, moist muffin with a fraction of the fat of typical banana muffins.

More Vegan Muffins

If you’re a fan of muffins, make sure to check out these:

• Matcha Muffins
• Carrot Muffins
• Zucchini Muffins
• Apple Pie Muffins
• Strawberry Muffins
• Blueberry Lemon Muffins