43 Calorie Banana Muffins

These 43 Calorie Banana Muffins are made with banana & Greek yogurt and are topped with a cinnamon streusel topping. These are a great grab-and go snack or breakfast! Baking with Greek yogurt is one of my favorite things ever because it is a butter/oil substitution that also gives you some extra protein at the same time! Be sure to try my 84 Calorie Banana Coffee Cake as well!

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

What You Will Need

• Bananas – Who would have guessed? You will need 3 ripe bananas that are mashed. It is very important to have ripe bananas because that is going to be your main sweetener in these muffins.
• Eggs – You will need 2 large eggs.
• Greek Yogurt – 1/2 cup of plain, nonfat Greek yogurt.
• Unsweetened Applesauce– 1/2 cup of unsweetened applesauce. Make sure it is unsweetened so you don’t add any extra sugar!!
• Vanilla Extract – 1 teaspoon, for flavor.
• Flour – 1 3/4 cup of all-purpose flour. Oat flour works great too!
• Swerve – 1/2 cup of granulated Swerve. Swerve is my go-to when it comes to sugar substitutes. If you are not familiar with Swerve, it is a zero-calorie, low-glycemic sweetener that measures cup-for-cup to sugar. It’s completely save and natural, with no artificial ingredients, preservatives or flavors. It is safe for diabetics and Keto approved. You can purchase Swerve off of Amazon here.
• Salt – 1/2 teaspoon for flavor.
• Baking Soda – 1 teaspoon.
• Cinnamon & Nutmeg – 1 teaspoon and 1/2 teaspoon of nutmeg.
• Optional Toppings – Additional cinnamon & nutmeg, nut butter, walnuts, brown swerve, etc.

How To Make It

1. Preheat oven to 350°F and grease a standard sized muffin tin (or 2 if you have them) with nonstick spray.
2. In a medium bowl, whisk together mashed banana, Greek yogurt, applesauce, swerve, vanilla extract, and eggs.
3. Add in the flour, salt, baking soda, cinnamon, and nutmeg. Mix until just combined. Don’t over mix!
4. Pour the batter into your muffin tin (I was able to make 30 muffins so you will have extra batter!). Top with any desired toppings such as walnuts, cinnamon, nutmeg, and brown sugar swerve substitute. I did all of the above!!
5. Bake for 20 minutes, or until the tops are browned and a toothpick comes out clean.

How To Store Them

Store your banana muffins in an airtight container in the refrigerator for up to 6 days or on the counter for up to 3 days.

Check Me Out on Social Media!

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

43 Calorie Banana Muffins

2.8 from 2 votes

These 43 Calorie Banana Muffins are made with banana & Greek yogurt and are topped with a cinnamon streusel topping. These are a great grab-and go snack or breakfast! Baking with Greek yogurt is one of my favorite things ever because it is a butter/oil substitution that also gives you some extra protein at the same time!

Author: Katie Cooking Method: Baking Cuisine: American Courses: Breakfast, Dessert, Snack

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Low Calorie

Prep Time 10 mins Cook Time 20 mins Total Time 30 mins Difficulty: Beginner Servings: 30 Calories: 43 kcal

Ingredients

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• 3 bananas (medium; mashed)
• ½ cup Greek yogurt (plain nonfat)
• ½ cup applesauce (unsweetened)
• ½ cup granulated Swerve
• 2 eggs (large)
• 1 tsp vanilla extract
• 1¾ cup flour (all purpose or oat)
• ½ tsp salt
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg

Optional Toppings:

• Nut butter (such as almond butter or peanut butter)
• Brown Swerve (brown sugar substitute)
• cinnamon (additional to taste)
• nutmeg (additional to taste)
• Walnuts

Instructions

1. Preheat oven to 350°F and grease a standard sized muffin tin (or 2 if you have them) with nonstick spray.

2. In a medium bowl, whisk together mashed banana, Greek yogurt, applesauce, swerve, vanilla extract, and eggs.

3. Add in the flour, salt, baking soda, cinnamon, and nutmeg. Mix until just combined. Don’t over mix!

4. Pour the batter into your muffin tin (I was able to make 30 muffins so you will have extra batter!). Top with any desired toppings such as walnuts, cinnamon, nutmeg, and brown sugar swerve substitute. I did all of the above!!

5. Bake for 20 minutes, or until the tops are browned and a toothpick comes out clean.

Nutrition Facts

Serving Size 1 muffin

Servings 30

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Amount Per Serving

Calories 43kcal

% Daily Value *

Cholesterol 15mg5%

Sodium 5mg1%

Total Carbohydrate 9g3%

Sugars 2g

Protein 2g4%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)

Please note that my nutrition label is approximate and has slight rounding.

Keywords: banana, muffin

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