Skinny Banana Blueberry Muffins.
Nearly fat free, 131 calorie skinny banana blueberry muffins. You won’t miss all the calories and fat, trust me!
Not too long ago, I shared my Skinny Strawberry Chocolate Chip Muffins with you. They certainly were a HUGE hit! I love that recipe and have made several muffins from that base recipe since. Including today’s incredibly satisfying, flavor-exploding blueberry banana version!
What’s so fabulous about today’s muffins? Well, lots. First– they are made with whole wheat flour. They also contain no butter or oil, use honey instead of white sugar, have protein rich greek yogurt, and are packed with vitamin-filled blueberries and bananas.
And they are virtually fat free AND only 131 calories each (using nonfat vanilla Greek yogurt & unsweetened almond milk). Pretty sweet, huh?
You’re probably thinking – all that “health” talk probably makes these taste like health food, right?! Wrong. They taste like soft, fluffy bakery-style banana muffins exploding with juicy blueberries. You’re going to love them! What are you waiting for? Let your bananas brown, pick up some blueberries, and get to it!
I doubled the original recipe, took some items out, and added some items in. This recipe will make 15 very generously sized muffins. Tip: Bake the first 12, then bake the last 3 and fill your empty muffin tins halfway with water to assure even baking.
Start with whole wheat flour. I use white whole wheat flour. I suggest using white-whole wheat flour or a combination of all-purpose and whole wheat flour. Not ALL whole wheat flour, which may lend a tough textured muffin (not as soft). Mix the flour with baking soda, salt, and cinnamon. Always cinnamon!
For some sweetness, I use a mixture of honey and brown sugar. The original muffins use a combination of white sugar and brown sugar. Use 1/4 cup of honey and 1/2 cup of lightly packed brown sugar. Not bad for a recipe making 15 muffins.
Two ingredients bringing moisture to the muffins are mashed bananas and vanilla greek yogurt. Both ingredients are fabulous healthy substitutes for fat in certain recipes. Fat is moisture-laden and you don’t want to sacrifice that when you cut it out. Low fat products tend to be on the dry side, which is a texture I cannot get on board with. Especially in muffins! 1 cup of mashed bananas and 1/4 cup of vanilla greek yogurt do a fine job of keeping the muffins soft, tender, and moist.
Bananas and yogurt also keep my Skinny Chocolate Peanut Butter Swirl Cupcakes moist & flavorful. Be sure to use VERY ripe bananas here – heavily brown speckled bananas are what you are looking for. The browner the banana, the better.
Mashed bananas and greek yogurt are my “skinny recipe” secret weapons.
The egg will act as a binder for the muffins as they bake. Along with the mashed banana and yogurt, eggs are a moistening agent as well. The last wet ingredient is milk. You can use any sort of milk here, choose your favorite: 2% milk, skim milk, almond milk, vanilla almond milk, soy milk, light soy milk, vanilla soymilk, rice milk, etc etc. I use unsweetened almond milk because that is what I usually have on hand and the 131 calorie count reflects that.
Now, please note that the batter will be quite thick. You will ask yourself… am I doing something wrong? Did Sally forget to add an ingredient to the recipe on her blog? No worries! The batter will be very thick and you’ll need to break out those fabulous arm muscles of yours to stir it all around. And remember, as with ALL muffin recipes, do not overmix the batter! Only mix the batter until the wet and dry ingredients are *just combined* and no more flour pockets remain. Overmixing your batter will activate the gluten in the flour and overdevelop it, deflating the air bubbles in the process. This results in a tough, hard, dense muffin – not soft and fluffy like you are aiming for.
Let’s not forget those blueberries. I added 1 overflowing cup of fresh blueberries to the batter – it probably ended up being almost 1.25 cups. Feel free to use frozen blueberries instead; I prefer to use fresh blueberries in my muffin recipes. Each bite is PACKED with blueberries, which I love.
The recipe uses very familiar, easy ingredients. It’s always such a drag to find healthier recipes I want to make but noticing they require 18 trips to different specialty stores and contain ingredients I’ve never heard of. I like to make things as easy as possible for not only you, but for me as well. Who has time for anything more?
No mixer required, taking less than 30 minutes start to finish, muffins freeze well, taste phenominal, only 131 calories, minimal fat, use honey instead of white sugar, are moist, soft, tender, skinny perfection. I could really go on and on, but you should really get to baking now!
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Skinny Banana Blueberry Muffins
Yield: 15 muffins
Nearly fat free, 131 calorie skinny banana blueberry muffins. You won't miss all the calories and fat, trust me!
- 2 and 1/2 cup (315g) white whole wheat flour (or mix of whole wheat and all-purpose)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup (85g) honey
- 1/2 cup (100g) loosely packed light or dark brown sugar
- 1 cup mashed very ripe banana (about 2 large very ripe bananas)
- 1/4 cup (60g) nonfat vanilla greek yogurt (or any yogurt)
- 1 large egg, beaten
- 3/4 cup (180ml) milk (I use almond milk, but you can use any kind)
- 1 and 1/4 cup (215g) fresh or frozen blueberries (do not thaw)
- Preheat oven to 350°F (177°C). Spray 15 muffin tins with nonstick spray.1 Set aside.
- Gently whisk the flour, baking soda, salt, and cinnamon together in a large bowl. Set aside.
- In a separate bowl, whisk the honey and brown sugar together - it will be thick and lumpy. Try to get out as many lumps as you can. Whisk in the mashed banana, yogurt, and beaten egg. Slowly pour the wet ingredients into the dry ingredients. Gently begin to fold it all together. It will be very thick. Add the milk slowly and continue to gently mix the ingredients together. The milk will thin everything out, but the batter will still be quite thick. Gently fold in the blueberries. Do not overmix the batter.
- Divide the batter between 15 muffin cups. Fill all the way to the top. Bake the first 12, then the last three in another batch. (Fill the empty muffin cups halfway with water in the 2nd batch to ensure even baking.) Bake muffins for 17-18 minutes OR until very lightly browned on the edges. A toothpick inserted in the center should come out clean. Remove from the oven and place pan on a wire rack. Allow muffins to cool and enjoy!
- Muffins taste wonderful the next day, like most banana bread recipes because their flavor is enhanced. Muffins remain fresh and moist stored in an airtight container at room temperature for 2 days or in the refrigerator for 1 week.
- Freezing tip: Muffins can be frozen up to 3 months. Thaw overnight in the refrigerator and warm to your liking before serving.
- Do not use cupcake liners, muffins will stick to liners.
Each muffin is 131 calories each based on using nonfat vanilla greek yogurt and unsweetened almond milk.
Adapted from Skinny Strawberry Chocolate Chip Muffins
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Want a few more of my healthier recipe ideas?
Here are two recipes for regular (not so skinny!) blueberry muffins: