The first time I ever had bananas foster was in Disney World in our hotel dining room, and that definitely was not Skinny Bananas Foster Muffin. Ryan saw it on the menu and let out this loud, excited gasp – I hope he’s this excited when he sees me walking down the aisle. In that moment, I felt so silly for dating this guy for about 3 1/2+ years of my life without ever having the whole “favorite dessert” discussion. Shame on me! So to make up for it, we requested a super-large bananas foster! A whole new world. A brand new place, blah blah blah blah. Every Disney movie song must be about a dessert. It just makes sense when you think about it. Spoon Full of Sugar? So This is Love? Be Our Guest?When making your Skinny Bananas Foster Muffin, you should probably use the appropriate kitchen tools:
Favorites? I love that blush bowl. It’s simple, cute, and looks really beautiful on a glass table surrounded by faux florals. Also, how cute is that bumble bee mug? Next goal is to make my Skinny Raspberry Almond Cake into a mug cake so that I can use this bumble bee mug as my holder. And finally, see that gold miniature baker? This is what I use to make all of my individual recipes. It’s the ideal size, gorgeous, and totally does the trick.
- Muffin Ingredients:
- 1/3 cup all-purpose flour or whole wheat flour (134 calories)
- 1/8 teaspoon baking soda
- 1/8 ground cinnamon
- 2 tablespoons Truvia (or double with sugar - preferably brown)
- Sprinkle of salt
- 1/4 cup mashed ripe bananas (50 calories)
- 1.5 tablespoons eggbeaters or egg whites (12.5 calories)
- 1/8 cups Greek yogurt (17 calories)
- 1/4 teaspoon lemon juice, optional
- 1/4 teaspoon vanilla extract (3 calories)
- Drizzle Ingredients:
- 1/4 a banana, sliced (25 calories)
- 1/4 teaspoon Truvia (or double with sugar - preferably brown)
- 1 tablespoon milk (5 calories)
- Splash of rum extract, if desired
- 1 tablespoon whipped cream (12.5 calories, or substitute for even lower calories with my Super Slim Whipped Cream recipe)
- Preheat oven to 350F.
- In a medium-sized bowl, mix together all dry ingredients for your muffin through the salt.
- In a separate bowl, mix together all wet ingredients for your muffin (do not include any ingredients for your drizzle).
- Fold your wet ingredients into your dry ingredients, stirring only until combined.
- Pour your batter into an individual-sized muffin or cupcake tin lined with non-stick foil or parchment, or use an awesome tulip baking cup like me 🙂
- Bake for approximately 15 - 20 minutes, or until the top of your muffin is golden and the inside is cooked through. To check this, poke a toothpick through the center of your muffin. Upon removal, inspect your toothpick for wet batter. If there is no wet, uncooked batter on the toothpick, continue cooking. Note: The mashed banana will make your muffin super moist, so be sure to differentiate between moist batter and uncooked batter.
- While your muffin is baking, add your Truvia (or sugar), milk, and rum extract into a small, non-stick sauce pan on medium heat. Add in bananas, coating with the sauce. As the milk evaporates, your Truvia/sugar will begin to brown and caramelize. Don't stir your bananas too often, as they will become super soft and will break apart if you do. Flip them, continuing to brown them along with your sauce. After the bananas are coated and the drizzle is thick like caramel, turn off the heat.
- Remove your muffin from the oven, top with the drizzle/banana mix and plop on a tablespoon of whipped cream. Enjoy! 😉