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Healthy, quick breakfasts are easy.

fat free 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

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fat free strawberry banana muffins

Fat Free Strawberry Banana Muffins

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 9-10 muffins 1x
  • Category: Muffins
  • Method: Baking
  • Cuisine: American


Moist, soft strawberry banana muffins that are completely fat free and only 90 calories each.


  • 1 and 1/4 cups all-purpose flour (spoon & leveled)
  • 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 pure vanilla extract
  • 1 cup diced strawberries


  1. Preheat oven to 350°F (177°C). 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.


  1. Freezing Instructions: Muffins freeze well for up to 3 months. Thaw overnight in the refrigerator.

Keywords: fat free strawberry banana muffins

Reader Questions and Reviews

  1. i made these but traded the strawberry for mango and they tasted fantastic, thanks so much for the healthy recipe!!

    1. That sounds INCREDIBLE! I’m going to have to try that next time!! Thanks for letting me know. 🙂

  2. WOW these are great!! My boyfriend always hates when I cook “healthy” but these he loved!!!

  3. These look really good! I have a question though all purpose flour is 100 calories serving size 1/4 cups and the recipe calls for 1 1/4 cups so how are the calories so low it doesn’t make sense to me…?

    1. All of the ingredients I used together equal 900 calories, divided by 10 = 90.

  4. Just made these this morning, they were soooo goooood !! 🙂 I didn’t have AP flour but I used white whole wheat and it still worked yay!

  5. Hi Sally ,wanted to know if I use whole wheat flour instead of all purpose flour than do I need to change the quantity of any other ingredients.also how to make applesauce at home

    1. Hi Sneha – whole wheat flour would be just fine. They muffins are so moist that the added dryness whole wheat flour usually brings really wouldn’t matter here.

  6. Hello Sally! I was wondering if I can substitute the applesauce for coconut oil,? I bet these are wonderful, and as I am dieting I can eat snacks up to 120 calories and these sound delish!! You are my hero! I am still awaiting for your cook book to arrive, as I live in Venezuela and I can hardly wait!! I will continue baking your recipes that are amazing. Regards!

    1. Definitely! I would use 1/2 cup of coconut oil for the 1/2 cup + tbsp of applesauce.

      1. Thanks! but as the recipe states 1/4 cup of applesauce I guess the ratio is the same, 1/4 cup of coconut oil. Happy Sunday!!

      2. I was looking at another very similar recipe to this. Whoops! Thanks Claudia and enjoy.

  7. Hi Sally!
    I adore all of your recipes! I’m a huge fan of your both chocolate chip cookie recipes and your muffins. Yummmm.

    I’m in the middle of preparing the cookie dough for the chewy chocolate chip cookies for my friends on Thursday (I prefer the smooth cookie top look, so I let the dough chill for 2 days lol), and I was like what should I do with this extra egg white? These muffins, of course! What a perfect and easy way to use up that egg white. I haven’t tried these muffins yet, but I’m excited by the prospect of only 90 calories! And I have some bananas that I was waiting for them to get extra ripe before I froze them for some smoothies. Perfect, perfect, perfect.

    Thank you so much for being an avid cook with such wonderful recipes and clear, detailed instructions! I’ve tried other bloggers’ recipes, and they’re usually a hit or miss. But yours never fail me!

    1. Thanks for the kind words Nancy! These muffins are a great way to use extra egg whites. Enjoy!

  8. Hi Sally!!
    I am absolutely loving ur blog. I’ve tried ur whole wheat banana pancakes and even my brother that doesn’t like healthy choices in breakfast loved them:) I have just one quick question I don’t have unsweetened applesauce, do you think I should use sweetened applesauce or banana flavored yogurt? Thanks a lot!!

  9. Whoa! These are absolutely incredible! Seriously, I am in love with this recipe…I will be making it many times over in the future to be sure. They are so moist and flavorful, and also sweet without being overly so. Thank you for sharing!

    ((Also, I made your flourless peanut butter oatmeal cookies, which were so wonderfully full of peanut buttery flavor, oh man, so, so good! They were perfect for coming in to after shoveling snow in the cold. Haha, it just occurred to me that I also made your cake batter cookies last week — what can I say, the cold weather conditions make for good baking conditions — and they were not only beautiful but tasted just like slightly, perfectly crunchy cake bites! I didn’t have any chocolate chips, so I had to substitute them for a mr. goodbar….what a hardship ;] Thanks for making the snow bearable!))

  10. 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!

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

  12. 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) 


    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)…

      Thank you Sally for the recipe!

  13. 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! 

  14. 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!

  15. 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.

  16. Can you make your recipes without the added sugar? I’m looking to bake them for my infant for baby led weaning.

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