Search
Pies Cookies & Bars Ice Creams & Popsicles Cakes & Frostings Candies & Brittles Caramels & Dessert Sauces Fudge Other Desserts VIEW ALL >
Appetizers Main Dishes Breakfast & Brunch Side Dishes Sauces & Glazes Breads & Rolls VIEW ALL >
Beverages Popcorn & Snack Mixes VIEW ALL >
Kid-Friendly Recipes Craft Projects VIEW ALL >
Quick & Easy
Holiday Favorites
Benefits of Using Karo in Your Recipes About Corn Syrup LEARN MORE >
Our History

Low Fat Banana Muffins or Loaf

PrintPrint Recipe
  • Yield: 12 muffins
  • Prep Time: 0:15
  • Bake Time: 15 to 18 minutes

Ingredients

  • 1-1/4 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/3 cup SUGAR IN THE RAW®
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg OR egg whites
  • 1 cup mashed ripe bananas (about 2 large bananas)
  • 1/4 cup low fat OR nonfat buttermilk
  • 1/3 cup Karo® Dark OR Light Corn Syrup
  • 2 tablespoons corn oil
  • 1/2 teaspoon pure vanilla extract
  • 1 to 2 tablespoons SUGAR IN THE RAW®, divided

Directions

  1. Preheat oven to 400°F. NOTE: If using dark nonstick muffin pan, preheat oven to 375°F.
  2. Combine all-purpose flour, whole wheat flour, SUGAR IN THE RAW®, baking powder, baking soda and salt in a large bowl; set aside.
  3. Blend egg, mashed bananas, buttermilk, corn syrup, oil and vanilla in a medium bowl. Add to flour mixture; stir just until blended. Divide batter evenly into 12 greased (2-1/2-inch) muffin cups. Sprinkle about 1/4 teaspoon SUGAR IN THE RAW® on top of each filled muffin cup.
  4. Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove; cool on wire rack.
  5. TIP: Muffins freeze well for later use. To rewarm individual frozen muffins, microwave uncovered on MEDIUM (50%) for 30 to 35 seconds (10 to 15 seconds if muffin is at room temperature).
  6. LOW FAT BANANA BREAD LOAF VARIATION: Preheat oven to 350°F. Prepare batter as directed in steps 2 and 3 except pour batter into a greased 8-1/2 x 4-1/2-inch loaf pan. Bake 50 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Serve warm or finish cooling on wire rack.
A hand pouring Karo Corn Syrup in to a glass bowl

About
Corn Syrup

See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture

Learn More
← previous recipe next recipe →
instagram

Tried this recipe?

Share with our community. #KAROSYRUP @KARO_CORN_SYRUP

You May Also Like

Low Fat Oat Raisin Bread

Banana Date Bread

Banana Bread with Chocolate Chips
print image

Low Fat Banana Muffins or Loaf

  • Yield: 12 muffins
  • Prep Time:  15 minutes
  • Bake Time: 15 to 18 minutes

Ingredients

  • 1-1/4 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/3 cup SUGAR IN THE RAW®
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg OR egg whites
  • 1 cup mashed ripe bananas (about 2 large bananas)
  • 1/4 cup low fat OR nonfat buttermilk
  • 1/3 cup Karo® Dark OR Light Corn Syrup
  • 2 tablespoons corn oil
  • 1/2 teaspoon pure vanilla extract
  • 1 to 2 tablespoons SUGAR IN THE RAW® divided

Directions

  • Preheat oven to 400°F. NOTE: If using dark nonstick muffin pan, preheat oven to 375°F.
  • Combine all-purpose flour, whole wheat flour, SUGAR IN THE RAW®, baking powder, baking soda and salt in a large bowl; set aside.
  • Blend egg, mashed bananas, buttermilk, corn syrup, oil and vanilla in a medium bowl. Add to flour mixture; stir just until blended. Divide batter evenly into 12 greased (2-1/2-inch) muffin cups. Sprinkle about 1/4 teaspoon SUGAR IN THE RAW® on top of each filled muffin cup.
  • Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove; cool on wire rack.
  • TIP: Muffins freeze well for later use. To rewarm individual frozen muffins, microwave uncovered on MEDIUM (50%) for 30 to 35 seconds (10 to 15 seconds if muffin is at room temperature).
  • LOW FAT BANANA BREAD LOAF VARIATION: Preheat oven to 350°F. Prepare batter as directed in steps 2 and 3 except pour batter into a greased 8-1/2 x 4-1/2-inch loaf pan. Bake 50 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Serve warm or finish cooling on wire rack.