Skinny Banana Blueberry Muffins.

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

Only 131 calories in these completely flavorful and delicious blueberry banana muffins! And you won't believe how easy they are. Recipe found on

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?

Only 131 calories in these completely flavorful and delicious blueberry banana muffins! And you won't believe how easy they are. Recipe found on

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.

Only 131 calories in these completely flavorful and delicious blueberry banana muffins! And you won't believe how easy they are. Recipe found on

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.

Only 131 calories in these completely flavorful and delicious blueberry banana muffins! And you won't believe how easy they are. Recipe found on

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.

Only 131 calories in these completely flavorful and delicious blueberry banana muffins! And you won't believe how easy they are. Recipe found on

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!

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)
  • 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)


  1. Preheat oven to 350°F (177°C). Spray 15 muffin tins with nonstick spray.1 Set aside.
  2. Gently whisk the flour, baking soda, salt, and cinnamon together in a large bowl. Set aside.
  3. 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.
  4. 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!
  5. 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.
  6. Freezing tip: Muffins can be frozen up to 3 months. Thaw overnight in the refrigerator and warm to your liking before serving.

Additional Notes:

  1. 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

© 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 Tropical Muffins

Skinny Tropical Muffins

Skinny Strawberry Banana Milkshakes

Skinny Strawberry Banana Milkshake

Here are two recipes for regular (not so skinny!) blueberry muffins:

Jumbo Sparkling Blueberry Muffins

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

Buttery Blueberry Streusel Muffins

Buttery Blueberry Streusel Muffins by

Only 131 calories in these completely flavorful and delicious blueberry banana muffins! And you won't believe how easy they are. Recipe found on
Only 131 calories in these completely flavorful and delicious blueberry banana muffins! And you won't believe how easy they are. Recipe found on

253 Responses to “Skinny Banana Blueberry Muffins.”

  1. #
    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


  2. #
    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!


  3. #
    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!


  4. #
    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 🙂


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

    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?


    • 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!


  6. #
    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!


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

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


    • 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.


    • Wendyreplied on February 5th, 2015 at 4:17 pm

      I doubled the recipe and i used half self raising wheat flour and half plain flour and it worked a treat. Can’t believe it is only 131 calories!!!


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

    Could I swap out the blueberries for strawberries?


    • 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.


  9. #
    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


    • 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.


  10. #
    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.


  11. #
    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!!


  12. #
    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.


    • Mabelreplied on July 12th, 2015 at 7:12 pm

      Probably your oven works different or your muffin size was too big or you mixed for too long


  13. #
    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!


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

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


  15. #
    Rheaposted December 30, 2014 at 5:10 am

    Hi, I’m wondering if it’s possible for me to use sour cream instead of yogurt?


    • Sallyreplied on December 30th, 2014 at 8:36 am

      That would be fine.


  16. #
    Tanyaposted December 31, 2014 at 10:09 am

    are there any honey substitute options?


    • Sallyreplied on January 1st, 2015 at 6:18 pm

      Other liquid sweeteners like maple syrup or perhaps agave would be great.


  17. #
    Deeposted January 29, 2015 at 9:34 am

    Hi Sally

    I love blueberry muffins and this recipe looks amazing but I am not the biggest fan of bananas. I know that you have a recipe for blueberry muffins on your site but I really want to make the skinny version.

    Can I just leave them out or are they required for binding? if I can leave them out should I increase the amount of yougurt or eggs to make up for it?



  18. #
    Sherylposted February 4, 2015 at 1:57 pm

    These muffins turned out pretty good! I used 1 1/2 cups whole wheat flour and 1 cup white, added 1 1/2 tbls flax meal and 1 tsp vanilla and used white sugar instead of honey but cut it to 1/8 cup – they were plenty sweet. I also used half blueberries and half saskatoons. Next time I would leave out the honey altogether and add in 1/4 – 1/3 cup canola oil. Muffins without added fat can be a little on the rubbery side and they tend to stick to muffin liners. There’s nothing wrong with fat as long as it’s a healthy kind, it’s sugar we should be cutting back on. It doesn’t matter if it’s white, brown, honey, agave, sugar is sugar.


  19. #
    Mariaposted February 7, 2015 at 8:24 pm

    I made the banana blueberry muffins and they are very delicious. Sometimes when you have a lowfat muffin the texture is rubbery , these are not. THEY ARE VERY MOIST and FULL OF FLAVOR. I SUBSTITUTED part of the honey with blackstrap molasses just to make it a little healthier.


    • Katereplied on August 16th, 2015 at 8:14 pm

      Blackstrap molasses is no healthier than honey – it’s all just sugar!


  20. #
    Lauraposted March 6, 2015 at 5:10 pm

    Hi Sallie! I love your blog, and I’ve tried several recipes and they’re phenomenal! I just started on my weight loss quest but I’m craving muffins. I want to make these but I only have all purpose flour. Will the recipe still work?


    • Sallyreplied on March 7th, 2015 at 8:17 am

      Absolutely– you can use all all-purpose flour Laura. Let me know how you like them.


  21. #
    MJposted March 11, 2015 at 7:52 pm

    Lol I found out
    Dont use cupcake liners after Ive done everything!!!
    Still it’s delicious 🙂 thanks for your recipe


  22. #
    Lauraposted March 25, 2015 at 10:57 am

    You do realize that the word “unthaw” actually means frozen? If the berries are not supposed to be frozen for this recipe, then it should say “frozen blueberries *thawed.” I am the type of person that actually won’t understand the directions if they are not grammatically correct. So my question is, are the berries supposed to be frozen or thawed out?


    • Sallyreplied on March 25th, 2015 at 11:59 am

      The blueberries should be frozen. Do not thaw them. After receiving questions on thawing vs not thawing, I added “unthawed.”


  23. #
    Sskposted March 30, 2015 at 11:56 am

    I loooove bananas! Can I leave out the blueberries? I don’t have any at home but I really want to make banana muffins! Oh and is it possible to replace the honey with brown sugar ?


  24. #
    Marie-Christine Wilksposted April 11, 2015 at 7:27 pm

    Bonjour Sally! You know the bit about not baking the muffins in cupcake cases? Well I didn’t see it until the muffins were in the oven! Ah well, we just have to scrape it all off with a spoon! Not wasting a crumb of these lovely muffins. Not too sweet and really juicy with the fresh blueberries I used. Merci Merci! Bises


  25. #
    Alexposted April 15, 2015 at 7:23 am

    Made these this morning – they were lovely. Had to massively increase the cooking time though, probably were in about 30 minutes to cook all the way through 🙂 thanks for the recipe, I love baking healthy treats!


  26. #
    Rayellposted May 25, 2015 at 6:29 pm

    These were amazing! thank you so much for the recipe


  27. #
    Amelieposted July 2, 2015 at 10:49 pm

    Hi Sally!

    Would this recipie work out with added flavours like lemon or nuts? Do you suggest any changes? Help I feel like lemon + bluberries would be magic but maybe the lemon juice wil make the batter too liquid? What if I used dried bluberries? 
    Thanks 🙂 
     PS : I love your blog all the recipies I’ve tried are AMAZING (making your sweet potatoe fries right now 😉 )


    • Sallyreplied on July 3rd, 2015 at 6:38 am

      How about adding lemon zest and only about a Tablespoon of fresh lemon juice? That would work!


  28. #
    Carolynposted July 8, 2015 at 3:38 pm

    Hi Sally, just wanted to say thank you foranother  wonderful recipe. They are delicious and still sweet! 


  29. #
    Ninposted July 9, 2015 at 7:15 am

    Wow! 😀 Just made these and they are delish! Didn’t have vanilla so used natural greek yoghurt and added a couple scoops of my favourite whey protein powder to make them even more nutritious.  I must have had large muffin cases, because the mixture divided perfectly between 12, but once baked, some of them spilt over the edge.  If you are fitting into 12 muffin cases, I recommend taking a bit out of each and sticking to the recommended 15 cases.  
    Amazing recipe, thank you! 


  30. #
    Dianeposted July 26, 2015 at 6:33 pm

    I love this website! Your recipes are so detailed and helpful from start to finish. You can tell that you’ve made these recipes before and took notes along the way. It really helps to repeat the recipes. I highly recommend your recipes. Thanks for the tasty insights!!


  31. #
    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.


  32. #
    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.


  33. #
    Fridaposted August 12, 2015 at 2:34 pm

    Is it possible to not use brown sugar?


  34. #
    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.


  35. #
    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)?


  36. #
    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.


  37. #
    Josie M.posted February 9, 2016 at 11:45 am

    I baked the blueberry banana muffins and they were absolutely “fail proof”!!  they are delicious, not too sweet, moist and just were very easy to put together.  I even had halved the white flour and wheat flour as suggested and they are pretty.  Thanks for a great recipe for my family.  Looking forward to trying out more recipes on this website!


  38. #
    Amandaposted February 17, 2016 at 12:16 pm

    Turned out great with my on-the-fly substitutions!

    I made these Sunday night for the week, the house smelled great!  I didn’t have greek yogurt but used the same amount of cottage cheese (got most of the lumps out).  I also used maple syrup instead of honey (again, all I had).  Used lots of fresh blueberries and put a tiny bit of the brown sugar on top.  I wouldn’t put the brown sugar on top next time, it didn’t add to the flavour or look very nice.

    I used cupcake liners before I got to your last note – oops!  It’s not so bad, and they are sucking up a lot of the juices from the berries that would have otherwise been all over my lunch bag!  Great recipe!


  39. #
    Erinposted May 15, 2016 at 9:40 pm

    Are these really only 131 calories? I have them baking at the moment they smell delicious! I think my kids will love them too!


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