Low fat Banana Butterscotch Muffins


I almost purposely buy too many bananas when I go to the grocery store so that I can make some type of banana bread/muffin later in the week when the bananas are super ripe. Bananas give any bread/dessert a lot of flavor, moistness, and are a great way to cut back on same fat in a recipe (you can substitute mashed bananas as you would applesauce in a recipe). This recipe makes a great breakfast, snack, or dessert.

Adapted from Holly Clegg



  • 1/4 cup canola oil
  • 1/2 cup light brown sugar
  • 1 egg
  • 1/4 cup egg whites
  • 3 medium mashed bananas
  • 1 teaspoon vanilla extra
  • 1 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/4 cup skim milk
  • 1/2 cup butterscotch chips


1. Preheat oven to 350°F. Spray a muffin tin with cooking spray or use paper liners.
2. In large bowl, beat together oil and brown sugar. Add egg, egg whites, bananas, and vanilla, stirring well.



3. In another bowl, combine flour, baking soda, baking powder, and cinnamon. Gradually combine dry ingredients with milk to banana mixture, stirring only until combined.




4. Fold in butterscotch chips.



5. Pour batter into prepared muffin tin and bake about 20 minutes or until toothpick inserted in center comes out clean.




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