Fat-Free Strawberry Banana Muffins

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Healthy, quick breakfasts are easy.

90 Calorie Strawberry Banana Muffins

Today I bring you moist, soft strawberry banana muffins that are completely FAT FREE and only 90 calories each.   And yet, they are SO flavorful.  The secret: mashed bananas, applesauce, and fresh sweet strawberries.

I love the portion control of muffins.  Grabbing a couple while I’m out the door to the office is just so much easier than taking the time to pour cereal and milk.

I’m not even sure how something fat free could taste so flavorful, but these truly do!

Fat Free Strawberry Banana Muffins

Ingredients:

  • 1 and 1/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 medium banana, divided (mash 1/2 and slice the other half into very thin slices)
  • 1/4 cup applesauce
  • 1 egg white, beaten
  • 1 teaspoon vanilla extract
  • 1 cup diced strawberries

Directions:

  1. Preheat oven to 350F degrees. Spray muffin tray with cooking spray. Set aside.
  2. In a large bowl, stir to combine the flour, sugars, baking soda, & cinnamon. Slice the banana in half and mash 1st half with a fork and cut 2nd half into thin slices (set these aside). Add the mashed banana to the dry ingredients and stir. Add the applesauce, beaten egg white, vanilla and stir until *just* combined. Do NOT overmix.
  3. Gently fold in the strawberries and banana slices. Pour batter into muffin tray, filling about 2/3 of the way up. Bake for 15 minutes, or until a toothpick inserted in the middle comes out clean. Muffins stay fresh and soft up to 7 days in an airtight container.
  4. Make ahead tip: Muffins freeze well for up to 3 months. Thaw overnight in the refrigerator.

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You’ll love my Skinny Strawberry Chocolate Chip Muffins too!

Skinny Strawberry Chocolate Chip Muffins

And these Skinny Chocolate Banana Fudge Muffins.

Skinny Chocolate Banana Fudge Muffins

Also amazing: Peanut Butter Banana Chocolate Chip Oatmeal Bars.

68 Comments

  1. Happy Monday! For the start of this week, I’ve got an abundance of strawberries. Was looking for  a recipe, healthy, besides using up for smoothies.  Can I use organic coconut sugar in place of the brown sugar. ..( the brown sugar I have has hardened up, don’t want to waste it, but is tedious to scrape at it.)  I may make up the strawberry banana Popsicles as well.  It’s going to be a rainy couple of days here this week, finally. 

  2. Thanks Sally for the recipe. It’s a yummy recipe. I wonder why the picture of your muffin looks a lot more appetizing than my. The colour of the strawberry turned pale and the banana turned brown in my muffins. I used more brown sugar than white sugar. Could this be the reason?

  3. These were fantastic. I enjoyed every bite THAT much more knowing they were only 90 calories each. I have this bucket list of your recipes I want to bake through & this muffin did not disappoint!

  4. Love it!  First time followed your recipe exactly. Second try i replaced the sugars with 75grams agave syrup! Tast just as lovely! 

  5. Hi Sally! 

    If I don’t have applesauce with me at the moment, is there anything I can use in its place? 
    Thanks! 🙂 Love your blog
    (it’s impossible to not fall in love with it, really) 

    Cheers, 
    Hesther

    1. Hi there-
      I tried this recipe today and we loved it ( daughters ages 5 and 7 and the hubby and I). I used Greek yogurt in place of the applesauce kuz I didn’t have any. It worked fine for me. I added maybe one tablespoon of water when combining the wet and dry (since the Greek yogurt is a bit thicker than applesauce)…

      Yummy!
      Thank you Sally for the recipe!

    2. Hi there-
      I tried this recipe today and we loved it ( daughters ages 5 and 7 and the hubby and I). I used Greek yogurt in place of the applesauce kuz I didn’t have any. It worked fine for me. I added maybe one tablespoon of water when combining the wet and dry (since the Greek yogurt is a bit thicker than applesauce)…

      Yummy!
      Thank you Sally for the recipe!

  6. I used whole wheat pastry flour,  less sugar, more cinnamon, and a whole egg.  Added chopped spinach (I add it to most baked goodies). Was a little apprehensive because the batter was so thick– but delish, very moist.  A keeper recipe for sure! 

  7. Hi Sally,I love all of your recipes!!❤.I just want to know if I have to beat the eggs until peaks form?? I didn’t understand that part. Thank you.

    1. You only have to beat them in a bowl with a fork. It will look the same, not fluffy. It is kind of like stirring it together well. You only need to beat it a few times. Then mix it with the rest of the ingredients! I hope this helps!

  8. I substituted almond flour which should exchange straight across, but mine came out really mushy. I even cooked them 10 mins longer. Not sure why…

    1. Hi Heather! Almond flour isn’t always an ideal replacement for all-purpose flour as it doesn’t soak up as much liquid.

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