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 | sallysbakingaddiction.com

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 | sallysbakingaddiction.com-3

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 | sallysbakingaddiction.com-4

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 | sallysbakingaddiction.com-2

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 | sallysbakingaddiction.com-5

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.

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Skinny Banana Blueberry Muffins

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

Yield: 15 muffins

Ingredients:

  • 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) 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

Directions:

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.

*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 sallysbakingaddiction.com

 

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!

 

   

219 Responses to “Skinny Banana Blueberry Muffins.”

  1. #
    121
    Juanposted August 17, 2014 at 11:49 am

    Hi Sally, I’m from Argentina! This muffins are amazing, and so easy to make! Thank you for this recipe

    Reply

  2. #
    122
    Kristleposted August 27, 2014 at 3:25 pm

    Love love love! Just made me and they are delicious! I subbed out 1/2 c of the flour for oatmeal. Two very enthusiastic thumbs up!

    Reply

  3. #
    123
    Mandiposted August 28, 2014 at 8:09 am

    Just made these tonight for my almost 1yo little girl, but I used full fat milk and full fat/sugar free yogurt and maple syrup to make them bubba friendly and made them mini sized. She really seemed to enjoy them, and they taste awesome!

    Reply

  4. #
    124
    Claireposted August 29, 2014 at 10:46 pm

    These are amazing! (And just what I want as I am trying to stop eating cane sugar and processed foods.) I made them last weekend but I ran out of blueberries, still good though! The batch this weekend looks even yummier and my family look impressed too! Thanks Sally, I can’t wait to make other things from your website, everything looks delicious.

    – Claire from Perth, Australia :-)

    Reply

  5. #
    125
    Emmaposted September 3, 2014 at 5:25 am

    Hi!
    Just come across your website and I love it! Can I do these muffins using an alternative to flour….oatmeal flour/coconut flour/almond flour?

    Reply

    • Sallyreplied on September 3rd, 2014 at 8:18 am

      I have no idea, I’ve never tested with flour alternatives. Let me know if you try any!

      Reply

  6. #
    126
    Jodiposted September 29, 2014 at 3:42 pm

    Hi Sally, I’m Out in Ottawa Canada, I made these muffins last week they were delicious! I have made several recipes from your site and have loved every single one of them! Thanks for sharing!

    Reply

  7. #
    127
    sueposted October 1, 2014 at 8:23 am

    Hi Sally, regarding the wheat, should it be self raising wheat, or just plain wheat?

    Reply

    • Sallyreplied on October 13th, 2014 at 9:44 am

      Hi Sue. Sorry for the delay responding, I was on vacation. Regular plain whole wheat flour; not self rising.

      Reply

  8. #
    128
    Ebonyposted October 2, 2014 at 10:24 am

    Could I swap out the blueberries for strawberries?

    Reply

    • Sallyreplied on October 13th, 2014 at 9:06 am

      Hi Ebony. Sorry for the delay responding, I was on vacation. Yep, that would be just fine.

      Reply

  9. #
    129
    Sueposted October 4, 2014 at 10:28 pm

    my question is about the blueberries… do you mean frozen blueberries or thawed? because unthawed means frozen

    Reply

    • Sallyreplied on October 12th, 2014 at 9:00 pm

      Hi Sue! Fresh or frozen blueberries. I note to not thaw the frozen blueberries because I have gotten questions about that before.

      Reply

  10. #
    130
    Sarahposted October 6, 2014 at 11:24 pm

    These cupcakes taste delicious! Your photographs are exceptional, too! I love the mix of purples, blues, and yellows you included in these pictures.

    Reply

  11. #
    131
    Taiposted November 9, 2014 at 9:46 pm

    Instead of making muffins, I made a cake with this recipe. I also turned it into a poke cake, pouring coconut pudding over the top. Then I topped it with some cool whip and finally, some toasted coconut flakes. Oh, and I added some flaxseed. It was pretty darn delishes!!

    Reply

  12. #
    132
    lisaposted November 16, 2014 at 1:21 am

    I made these and followed the recipe exactly, but the muffins turned out rubbery and not cooked in the middle..also took about 30 mins in the oven to cook. Not sure what ive done wrong.

    Reply

  13. #
    133
    Lisa In Texasposted November 20, 2014 at 1:45 pm

    I made these a couple of days ago. So good! I used 1 1/2 cup All Purpose Flour, 3/4 cup whole wheat flour, 1/4 cup cornstarch, 2% milk, a little extra cinnamon, 1 1/2 cup of frozen blueberries, only had two small super ripe bananas, maybe a little more honey and added 1/2 teaspoons vanilla extract. The first batch I made mini-muffins, but you do have to watch not to overcook. The second batch I made regular size muffins. Love that you get lots of blueberries in every bite! Great recipe!

    Reply

  14. #
    134
    Jordanposted December 6, 2014 at 7:01 pm

    These are the best muffins I’ve ever made. Ridiculously amazing.

    Reply

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