Skinny Banana Blueberry Muffins.

Nearly fat free, 131 calorie skinny banana blueberry muffins. You won’t miss all the calories and fat, trust me!

131 calorie Skinny Banana Blueberry Muffins |

Not too long ago, I shared my Skinny Strawberry Chocolate Chip Muffins with you.  Wow, they certainly were a HUGE hit!  I love that recipe and have made several muffins from that base recipe since including today’s blueberry banana version.

What’s so fabulous about today’s muffins? Well, they are made with whole wheat flour, 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?

131 calorie Skinny Banana Blueberry Muffins |

Well 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 with tons of juicy blueberries.

The recipe from which these muffins are based has readers constantly commenting and writing to me saying they don’t even taste “skinny.” And today’s muffins are just the same. You’re going to love them! What are you waiting for? Let your bananas rot, 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. Good tip: Bake the first 12, then bake the last 3 and fill your empty muffin tins halfway with water to assure even baking.

131 calorie Skinny Banana Blueberry Muffins |

Start with 2.5 cups of whole wheat flour.  I used 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 the sweeteners I used 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 (and taste) 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 (2 large 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!

131 calorie Skinny Banana Blueberry Muffins |

Next, add 1 beaten egg.  The egg will act as a binder for the muffins as they bake.  I used 1 whole egg instead of 2 egg whites to bring the muffins some richness and enhance the texture.  Along with the mashed banana and yogurt, eggs are a moistening agent as well.

The last wet ingredient is 3/4 cup of milk.  You may 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 used 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.

131 calorie Skinny Banana Blueberry Muffins |

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. Homemade blueberry muffins are my favorite kind.

Bake the muffins for about 17-18 minutes at 325F.  Like most banana bread recipes, we found that the muffins taste best the next day after the banana flavor had time to settle.  However, that didn’t stop me from eating two the day I made them.

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.  Nope, none of my recipes include those. I like to make things as easy as possible for not only you, but for me as well. Who has time for anything more? Not this girl!

Skinny Banana Blueberry Muffins-3

I love you Skinny Banana Blueberry Muffins. Let me count the ways: 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.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Skinny Banana Blueberry Muffins

Yield: 15 muffins

Print Recipe

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) (measured correctly)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup (85g) honey
  • 1/2 cup (100g) light brown sugar, loosely packed (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 (almond milk, soymilk, cow's milk, rice milk)
  • 1 and 1/4 cup (215g) fresh or unthawed frozen blueberries


Preheat oven to 325F degrees. Spray 15 muffin tins with nonstick spray.* Set aside.

In a large bowl, gently toss the flour, baking soda, salt, and cinnamon together until combined. Set aside.

In a separate bowl, mix the honey and brown sugar together - it will be thick and lumpy. Try to get out as many lumps as you can - a fork works well to break it up. Add 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 remain thick. Gently fold in the blueberries. Do not overmix the batter, which will lend tough, dry muffins.

Divide the batter between 15 muffin tins. Fill all the way to the top. Bake the first 12, then the last three in another batch. Fill the empty muffin tins halfway with water in the 2nd batch to ensure even baking. Bake for 17-18 minutes OR until very lightly browned on the edges. A toothpick inserted in the center should come out clean. Allow the muffins to cool completely.

Makes 15 muffins. Each muffin is 131 calories each based on using nonfat vanilla greek yogurt and unsweetened almond milk. Muffins taste best the next day, like most banana bread recipes.  Muffins remain fresh and moist stored at room temperature for up to 5 days.  Muffins freeze well, up to 3 months.

Additional Notes:

*Do not use cupcake liners, muffins will stick to liners.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


Want a few more of my healthier recipe ideas?  

Skinny Peanut Butter Banana Muffins

You won't even realize these Skinny Peanut Butter Banana Muffins are lightened-up! Get the recipe at


Banana Chocolate Chip Breakfast Cookies

Banana Chocolate Chip Breakfast Cookies made with wholesome, healthy ingredients. 1 bowl, ready in less than 25 minutes!


Skinny Chocolate Cherry Muffins

110 Calorie Skinny Chocolate Cherry Muffins. They don't even taste lightened-up!


Skinny Tropical Muffins

Skinny Tropical Muffins


Skinny Strawberry Banana Milkshakes

Skinny Strawberry Banana Milkshake


Here is my recipe for regular Blueberry Muffins

Best-ever Jumbo Blueberry Muffins - soft, fluffy, and bursting with berries!



250 Responses to “Skinny Banana Blueberry Muffins.”

  1. #
    Alicia Abrahamposted July 31, 2015 at 12:57 pm

    This recipie is full-proof. I made it as recipie calls for, except for substituting the brown sugar  for the Splenda brown sugar blend. I also used the white whole wheat flour which was a first for me and not only was it delicious but you feel good about eating it cause of all the health full ingredients in the recipie. Next time I will add some bran or hemp seeds for extra fiber. Thanks for a wonderful recipie. BMW the reviews were helpful.


  2. #
    Dawnposted August 7, 2015 at 11:16 am

    Suggestion – put the note about the liners at the top of the recipe.  The muffins got all the way into the oven before I saw the note.  Luckily for only 30 secs.  I took them out of the oven and shook all of the batter out of the liners and into the greased pan.


  3. #
    Fridaposted August 12, 2015 at 2:34 pm

    Is it possible to not use brown sugar?


  4. #
    Kateposted August 16, 2015 at 8:12 pm

    Gosh, these may be fat free but with honey, brown sugar and bananas they are FULL of sugar, shame as I was after an even vaguely healthy muffin recipe.


  5. #
    Jerlynposted October 10, 2015 at 8:00 pm

    Would it even be possible not to use oil or butter?I have never seen before.. will it be sort of hard instead of soft(mentioned)?


  6. #
    Astroposted October 31, 2015 at 6:38 pm

    I was really excited to find you blog and really wanted these to work but I’ve just made them, following the recipe to the letter (I think!) and they haven’t risen much and are really quite dense – not light and fluffy at all. They cooked after 15mins, and the cooked blueberries look great but the muffins themselves are squat. I’m guessing I might have mixed it too much and i’m buying some new bicarbonate of soda and I’ll try them again.


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