Low-Fat Banana Walnut Muffins
When it comes to muffins, I used to feel a bit apprehensive. The previous cranberry muffins I made were enjoyable but not quite my favorite texture. However, this recipe definitely earns points in the muffin world. With a soft, moist texture and the unique flavors of bananas and walnuts, it's NICE~~~! Worth mentioning, this muffin recipe uses no butter, making it a truly healthy and delicious low-fat treat. As spring quietly approaches, the increasing variety of fresh fruits brings true sweetness to the heart. Let's try making more tasty and delightful little cakes together.
Ingredients
Steps
Prepare the ingredients. Sift and mix all the dry ingredients first. Cut the ripe bananas into small pieces for later use. If the walnuts are whole, break them into small chunks.
Mix the eggs and caster sugar with a whisk.
Add the olive oil and mix well.
Add the milk and mix until it forms an even liquid.
Add 2 teaspoons of lemon juice.
Then add the chopped ripe bananas.
Mix the cake flour, baking powder, and baking soda, and add them to the previously prepared mixture. Gently fold with a rubber spatula in random directions until it forms a uniform batter.
Use a piping bag to fill the batter into paper molds, about 80% full. Place an appropriate amount of walnut pieces on top of each.