These quick muffins have a nice sponge cake texture. No added fat or eggs and if you use jarred baby foods you never have to worry about having ripe fruit on hand and it is portion sized as well. The muffins are vegan but you can use dairy milk if you prefer it.
Low Fat Banana Muffins
- ¾ cup all-purpose flour
- ½ cup rolled oats
- ¼ cup brown sugar, packed
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp kosher salt
- ½ cup light milk alternative of choice or low-fat dairy milk for vegetarians
- 4-ounce jar stage 2 baby food applesauce
- 6-ounce jar stage 3 baby bananas
- ¼ tsp pure vanilla extract
Preheat oven to 400° and spray a 12 muffin tin with cooking spray.
In a large mixing bowl whisk the dry ingredients together.
In a medium mixing bowl whisk the liquids together, pour over the dry and whisk till just blended (don’t over mix).
Divide evenly between 10 of the cups. Bake for 15 to 20 minutes, checking at 15 with a toothpick. Mine took 17 minutes for the toothpick to come out clean.
Let cool for a few minutes and then pop out on a cooling rack.