This is a great banana muffin recipe! It has little sugar and almost no fat if you use reduced fat sour cream.
This is a wonderful recipe! I modified it a bit to make it a tad healthier. I used 1/4c white flour, 1/2c whole wheat flour, 1/4c wheat bran, 1/2 scoop of vanilla flavored whey protein powder, 1 tablespoon baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 3 mashed bananas, 1/4c splenda for baking, 1/4c nonfat vanilla yogurt, 1/4c egg substitute, 1/2 tsp vanilla and 1 tsp cinnamon. Nutrition info per muffin: 82 calories, 0.5g fat, 18 carbs, 2g fiber and 3g protein. Once cooled I sealed them in a plastic bag overnight, and I had no trouble peeling them from the muffin liners. Very moist and healthy! - 25 Feb 2007 (Review from Allrecipes US | Canada)
The kids are home sick. Perfect for today. I didn't have sour cream so I used nonfat vanilla yogurt. I beat the bananas, eggs, yogurt and vanilla well and then added the mixed together dry ingredients. I also added walnuts. Very nice light, fluffy texture. The kids loved them! - 03 May 2006 (Review from Allrecipes US | Canada)
These were great. It's important to let them cool off completely before serving (they refrigerate very well). I made a batch using plain, nonfat yogurt instead of sour cream and it worked fabulously. When the muffins were gone, I used this recipe for banana bread, replacing the all-purpose flour with whole wheat flour. It works, you just have to let it bake a little longer to get done in the middle. I also found that these are great with even less sugar (thought they don't have much to begin with), the ripe bananas do plenty of sweetening. - 11 Jan 2002 (Review from Allrecipes US | Canada)