Banana Cornbread Muffins 1 Point

Light, fluffy, and bursting with natural sweetness, these Banana Cornbread Muffins are the perfect guilt-free treat to satisfy your snack or breakfast cravings. Combining the wholesome goodness of ripe bananas with the rustic texture of yellow cornmeal, these muffins offer a delightful blend of sweet and savory flavors. Made with simple, low-calorie ingredients like unsweetened applesauce, egg whites, and a sugar substitute, each muffin is only 1 point on most weight management programs, making them a convenient and delicious way to stay on track. Ready in just 25 minutes, this easy recipe yields 12 moist, golden muffins that are perfect for meal prepping, on-the-go breakfasts, or a midday pick-me-up. Try them warm from the oven or toast them the next day for an irresistibly cozy bite.

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 12

Ingredients

• 2 large Ripe bananas
• 0.5 cup Yellow cornmeal
• 0.5 cup All-purpose flour
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 2 tablespoons Sugar substitute or sweetener of choice
• 0.25 cup Unsweetened applesauce
• 2 large Egg whites
• 1 teaspoon Vanilla extract
• 0.25 cup Skim milk or unsweetened almond milk

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-count muffin tin with paper liners or spray with nonstick baking spray.

Step 2

In a large bowl, mash the bananas until smooth and creamy using a fork or whisk.

Step 3

Add the unsweetened applesauce, egg whites, vanilla extract, and skim milk to the mashed bananas. Mix well until combined.

Step 4

In a separate bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and sugar substitute.

Step 5

Gradually fold the dry ingredients into the wet ingredients. Stir gently until just combined, being careful not to overmix.

Step 6

Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.

Step 7

Bake in the preheated oven for 15–17 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Remove the muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 9

Enjoy these Banana Cornbread Muffins as a healthy snack or breakfast option. Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition Facts

Serving size	630.8 grams (630.8g)

Amount per serving	% Daily Value*
Calories	835

Total Fat 4.30g	6%
Saturated Fat 0.70g	3%
Polyunsaturated Fat 0.00g
Cholesterol 1mg	0%
Sodium 1184mg	51%
Total Carbohydrate 181.70g	66%
Dietary Fiber 14.90g	53%
Total Sugars 43.50g
Protein 23.80g	48%

Vitamin D 25IU	125%
Calcium 106mg	8%
Iron 6mg	32%
Potassium 1401mg	30%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 4.5%

Protein: 11.1%

Carbs: 84.4%