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.


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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


  • 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


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 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


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!



196 Responses to “Skinny Banana Blueberry Muffins.”

  1. #
    Roseposted May 9, 2013 at 4:35 pm

    Thanks so much for posting, Sally! I always appreciate it when comments include recipe variations, so here are mine: I used a lot of cinnamon and added some nutmeg too, as well as 1/2 c. honey and no brown sugar. I had no eggs, so I used 4 mashed bananas instead of 2. I also used twice as many blueberries as you called for, added some toasted chopped walnuts, and sprinkled some sliced almonds on a few of the muffins before placing the pan in the oven. I had to bake them for much longer – at least 30 minutes – but they were great! So thanks again! Keep those skinny recipes coming!


    • Sallyreplied on May 9th, 2013 at 5:37 pm

      Wow! So many wonderful changes. There is always room for more cinnamon! I love your adaptions. Thanks for sharing!


  2. #
    Caseyposted May 14, 2013 at 3:19 pm

    They’re in the oven now!!! So easy to make! I’m so excited to try them.


    • Sallyreplied on May 14th, 2013 at 3:43 pm

      These are one of my favorite recipes. Hope you enjoy!


  3. #
    Katherineposted May 18, 2013 at 1:06 pm

    SO good. Made these today and they’re lovely! i used a lot less honey, I found it only needs a drizzle :D


    • Sallyreplied on May 18th, 2013 at 1:38 pm

      Perfect. :) Glad you liked them!


  4. #
    Juliaposted May 24, 2013 at 4:35 pm

    Do they taste “banana-y”?


    • Sallyreplied on May 24th, 2013 at 5:54 pm

      Yes, they do. They are banana muffins.


  5. #
    Luandaposted June 10, 2013 at 10:16 am

    Sally, i just made those and OH MY GOD! i love baking but i don’t think i was ever so thrilled after trying a new successful recipe. these are wonderful! so moist, fluffly and tastes great. not too sweet, just sweet enough. and can’t believe how light they are. definitely going to write this one down and make again and again! can’t wait to try some others too, i just wanna make everything you post! hahaha thank you so much for sharing these gems.


    • Sallyreplied on June 10th, 2013 at 12:59 pm

      I’m SO glad about that, Luanda! And I love that they aren’t overly sweet, either. Perfect for breakfast or as a healthy snack.


  6. #
    Heidiposted June 16, 2013 at 10:15 pm

    Hi Sally! I’m in recovery for anorexia nervosa and muffins have always been really scary for me to eat for some reason, but I baked yours in a mini muffin tin today, and they were so good I even went back for seconds! First muffins I’ve had in over a year! Thank you so much for this great recipe :)


  7. #
    Amberposted June 24, 2013 at 7:19 pm

    We tryed these blueberry muffins, I liked them a lot my son doesn’t like banana why can I use in place of the banana?


  8. #
    carolineposted June 28, 2013 at 11:00 pm

    Do you think you could use a mini muffin pan? My three year old likes all things “miniature” right now.


    • Sallyreplied on June 29th, 2013 at 6:33 am

      You sure can! I am unsure of the baking time though. Watch them closely after 11-12 minutes.


  9. #
    elizabethposted July 2, 2013 at 7:05 am

    Hi Sally,
    I am thinking to use frozen blueberries for these muffins. Do I have to thaw them first? Thank you for a wonderful recipe by the way!


    • Sallyreplied on July 2nd, 2013 at 11:26 am

      Hey Elizabeth! No, do not thaw the blueberries. Enjoy!


  10. #
    Abbyposted July 2, 2013 at 2:41 pm

    These look uh-mazing! My question is if you don’t have bananas on hand OR if someone is allergic to them is there another substitute you can use ?


  11. #
    Yvetteposted July 11, 2013 at 1:20 am

    I just ran out of greek yogurt…could I replace it with sour cream? or anything else ? Want to make these tomorrow..look yummy!


    • Sallyreplied on July 11th, 2013 at 11:38 am

      Hi Yvette – yes, sour cream would be a good substitute.


  12. #
    Megposted July 16, 2013 at 9:17 am

    Made these last night to use up two overripe bananas I had; they’re perfect and turned out exactly like your pictures. I used a Wilton pan, which I think is slightly bigger, so it made 12 instead of 15. What I really love about these is they keep their rounded shape, so they’re full and beautiful looking! Can’t say enough how much I appreciate the detailed descriptions of your baking process.


    • Sallyreplied on July 16th, 2013 at 10:51 am

      Meg, I’m so glad that you love these healthy and easy muffins! And I’m glad they turned out beautifully. Thank you so much for reporting back!


  13. #
    Georgia @ The Comfort of Cookingposted July 19, 2013 at 3:13 pm

    Sally, I made these this afternoon and they are AMAZING! I used 2 cups whole wheat flour + 1/2 cup all-purpose and they were still so fluffy and tender. Perfect recipe! Definitely a keeper. I’ll be excited to grab one of these muffins every morning!


    • Sallyreplied on July 19th, 2013 at 4:04 pm

      So glad you made them, Georgia! They are definitely a favorite recipe of mine.


  14. #
    Rachel Sposted August 2, 2013 at 2:07 am

    These look so good I need to make them now since I have very over ripe banana’s that I need to cook. BUT I don’t have the Greek Yogurt and I want to keep these dairy free anyhow because my guest is allergic to dairy and nuts. What can I use to replace the Yogurt and the milk? And will it still taste the same?


    • Sallyreplied on August 2nd, 2013 at 8:19 am

      Hi Rachel – you can use soy yogurt and milk if you’d like – or almond, rice, or coconut milk.


  15. #
    Vickyposted August 28, 2013 at 3:14 pm

    Thanks for the recipe, made this few days ago, turned out great! really moist. I’m making it now, waiting for the product. This time around, I added some black sesame powder and ground flaxseed because I didn’t have enough whole wheat flour. Hope it will turn out as good as last time~


  16. #
    shonaposted August 29, 2013 at 12:57 am

    these are amazing … pure heaven in a muffin !

    I just want to say thankyou for all the time and passion you put into getting these recipes perfect ….

    I always know I can trust your recipes 100% as I have total confidence they will always turn out amazing, \
    Wether it is the chewy cookies I bake at least twice a week … or even your muffins that were perfect first try !

    I am now baking with confidence and I am definitely going to impress with these muffins at playgroup tomorrow !

    big thankyou :)

    x Free Range Mumma x


    • Sallyreplied on August 29th, 2013 at 7:23 am

      Hi Shona! What a great message. :) I am so glad you love these muffins so much AND that I’ve been helping you gain confidence in baking. Thank you so much for reporting back to me. Means a lot!


  17. #
    Jacqueline Gottkeposted September 3, 2013 at 6:56 pm

    I love that you have skinny options…I am always looking for something semi healthy since I always eat AT LEAST half the pan. SO quick and easy…you’re blog makes my day. I usually have several tabs open with your recipes:) Thanks!


    • Sallyreplied on September 3rd, 2013 at 8:05 pm

      Jacqueline – I’m so happy you love my skinny “healthier” recipes! I always feel like I may bore readers, but I truly love to munch on the healthier stuff as much (if not more) than everything else I bake. It’s a nice break from all the decadence. These muffins are one of my favorites!


  18. #
    Maryposted September 20, 2013 at 12:00 am

    I have made these twice now and they are fantastic! Your skinny muffins are now my go-to recipes!!!! We love the banana fudge muffins, too – my husband doesn’t even mind that they are fat free and half whole wheat. Please keep posting skinny recipes! I’d love a skinny pumpkin spice muffin right about now…


    • Sallyreplied on September 20th, 2013 at 12:25 am

      I love these AND the fudge ones too, Mary! I’ll have to begin developing a pumpkin version. ;)


  19. #
    Victoriaposted September 23, 2013 at 3:09 pm

    These were amazing! Followed the recipe exactly! Yum Yum Yum!!!!!!


    • Sallyreplied on September 23rd, 2013 at 5:42 pm

      Happy you enjoyed them Victoria!


  20. #
    Zeedaposted September 30, 2013 at 11:45 pm

    Hi Sally,

    Your muffins look amazing. I’m not about to go out to get some white whole wheat flour. Could i use self-raising flour instead? Or half SRF & half all purpose?

    Thank you in advance :)


    • Sallyreplied on October 1st, 2013 at 8:50 am

      Hi Zeeda, just use all all-purpose flour, do not use self rising.


  21. #
    Deniseposted October 5, 2013 at 2:27 pm

    Just baked these! Cannot wait to gobble them up:)


    • Sallyreplied on October 6th, 2013 at 9:11 am

      I hope you enjoy them, Denise!


  22. #
    GOwriposted October 18, 2013 at 10:58 am

    Hi Sally
    I made these muffins and they were awesome. As always ur measurements were perfect and they came out soft. My husband loved them as they were not too sweet.

    Thank you for the recipe.


    • Sallyreplied on October 18th, 2013 at 11:39 am

      I’m glad! Thanks so much.


  23. #
    Iziposted October 30, 2013 at 4:45 am

    Hi Sally. :) I don’t think we have Whole wheat flour here :(
    Can I use APF insted? :)


    • Sallyreplied on October 30th, 2013 at 9:59 am

      You sure can!


  24. #
    Meghanposted November 3, 2013 at 6:05 pm

    I made these muffins about a month ago, and I made the skinny chocolate chip muffins a couple weeks ago. Both were a big hit! I loved the “sky high” technique you suggested for the chocolate chip muffins, they came out so nice and fluffy! Would I be able to do the same for the skinny blueberry muffins? What temperatures would you suggest would work best?

    Thanks for all of your amazing recipes! I make your skinny smoothies multiple times a week for breakfast or after a workout!


    • Sallyreplied on November 3rd, 2013 at 6:22 pm

      Hi Meghan! I’m happy you’re loving my healthier recipes. They’re the recipes I bake for myself most often. You could definitely use the sky high temperature trick with these muffins. I usually don’t because they already rise quite high. But start with 400F for 5 mins, then 325F for the remaining time. Which would be about 10-12 more minutes.


  25. #
    Arianaposted November 10, 2013 at 8:46 am

    Can whole wheat pastry flour be used instead of whole wheat flour? :O


    • Sallyreplied on November 10th, 2013 at 10:50 am



  26. #
    Suzie Lewisposted November 12, 2013 at 8:29 pm

    Hi Sally! I am thinking about making these tomorrow but I have some questions on a few things. I don’t have yogurt, can I use applesauce instead?, Also, I am using all p. flour but I wanted to decrease the amount a little to make room for maybe, 1/2 oats and …1/4 cup wheat germ? Should I just do 2 cups flour, just guessing? I’m doing 1/2 plain banana (w/add-ins) and 1/2 with chocolate chips to test them on my husband. Thank you so much for any help!


    • Sallyreplied on November 12th, 2013 at 9:32 pm

      Hi Suzie-

      1) 1/4 cup of applesauce is OK instead of the yogurt
      2) Just use 2.5 cups all-purpose flour. I’ve never had luck adding oats to these muffins. Maybe you can sprinkle a few oats on top of the muffins before going into the oven.
      3) Chocolate chips are a fantastic addition!


  27. #
    Henriette Wolfposted December 7, 2013 at 4:27 pm

    Hello Sally! I ABSOLUTELY love your blog! I noticed you posted some of your recipes in metric and I really want to try this recipe but I HATE converting! It would be awesome if you could post this in metric, I’m sure it would encourage lots of europeans that love your blog like I do to try this recipe. I hope you can do that. Thanks a lot and have a nice day. H.Wolf.


    • Sallyreplied on December 8th, 2013 at 10:28 am

      Hi Henriette! Just updated this recipe to include metric measurements. Enjoy!


      • Henriettereplied on December 9th, 2013 at 2:29 am

        Thank you so much I can’t wait to try this recipe however I realised how stupid I was because blueberries aren’t in season. Do you have any suggestions of a more seasonal fruit I could put in this muffin? Cranberries maybe but I’m not sure about how they would taste with the bananas.

        • Sallyreplied on December 9th, 2013 at 8:08 am

          I think they’d be fantastic with cranberries, Henriette! Maybe use about 1 cup of fresh or frozen chopped cranberries.

  28. #
    Brittanyposted January 9, 2014 at 9:54 pm

    These muffins were so good! I was a little afraid they were undercooked since some had risen too high, but the toothpick came out clean on all of them. You can’t even tell they’re supposed to be healthy. Also the white chocolate chip strawberry cake mix cookies were delicious! I couldn’t help eating over half of them as soon as they were done baking!


    • Sallyreplied on January 10th, 2014 at 6:18 am

      Brittany, that’s what I love about these muffins – you truly can’t tell that they are better for you! Those strawberry cake mix cookies are always a hit. Thanks for reporting back!


  29. #
    Shoukposted January 10, 2014 at 3:42 pm

    Hey Sally! WOW these muffins surly make any day brighter than the sun!;) I love how these muffins are completely guilt free and pack multiple vitamins in them with the whole wheat flour, protein from the yogurt, and most importantly the antioxidants in the blueberries! WOOH! I just recently made these and they came out to be divine! The only thing is that it took a lot more than 17-18 minutes in the oven on 325 degrees, in fact it took 30 minutes!! I’m not sure why but I followed your recipe exact! Thank you so much though for your time and commitment to make DIVINE recipes and most importantly healthy recipes! I ABSOLUTLY love following you on twitter, Instagram, and Facebook and simply adore you so much! I too am a peanut butter lover at heart…in fact I love it spread on these muffins!…or on anything;) we also share a love for working out because I like to bake and eat a little to many treats sometimes;)


    • Sallyreplied on January 11th, 2014 at 7:20 am

      I’m so happy that you love these muffins so much! And, of course, that you took the time to report back. Reading about a recipe success always brightens my day Shouk. Thank you for following my blog! Peanut butter on these muffins sounds amazing. Must try it!


  30. #
    charlene g.posted January 11, 2014 at 3:30 pm

    Thank you. Awesome recipes, all that I’ve tried.

    I <3 you for baked goods that don't ruin my abs. :)


    • Sallyreplied on January 12th, 2014 at 3:14 pm

      Haha baked goods that don’t ruin abs. I love them too!


  31. #
    Kristinposted January 14, 2014 at 4:28 pm

    I was so excited to make these but very disappointed with the results. All of your instructions are super easy to follow and everything that I have made from your blog (which is a lot!) I haven’t had any problems so far until this. I followed everything exact but for some reason the muffins came out kind of gooey? I baked them until they were cooked all the way through so I don’t think they were undercooked, I’m not sure what I did wrong. I will be trying to make them again, hopefully I won’t have the same problem.


    • Sallyreplied on January 14th, 2014 at 5:20 pm

      Hey Kristin! If they were gooey, that means they were under baked. I would leave them in a the oven a tad longer. I’ve had nothing but great results. It’s actually one of my most popular muffin recipes as well. Hope you try them again, but bake them for a few minutes longer. Try using an oven thermometer to make sure your oven temperature is accurate.


  32. #
    Milanaposted January 16, 2014 at 12:02 pm

    Hi Sally!!!!

    My name is Milana, I am SO HAPPY to have stumbled upon your immaculate blog. Your food photography skills are amazing!!!! And since I’m a nutritionist and and blog writer myself I definitely appreciate all your posts on the skinny options. As a matter of fact, I just finished baking your Skinny Banana Blueberry Muffins! I used half WW flour, half AP flour, unsweetened almond milk, 1/2 tsp vanilla extract, and 1/4 cup dark brown sugar. Im dying to devour one as soon as it cools a bit!


    • Sallyreplied on January 16th, 2014 at 1:36 pm

      Hi Milana! It’s always so nice to hear from other bloggers. I am so happy you love my blog! My mom used to be a nutritionist, so I find myself leaning towards healthier options most days. Like these muffins! Happy you tried them.


  33. #
    yeseniaposted January 25, 2014 at 10:18 am

    Good Morning Sally!
    I absolutely adore your recipes! They have not failed me yet especially your Carrot Cake! Yum!!!
    Anyways I was wondering if I could substitute the banana with something else? I honestly don’t like the taste of banana and neither does my brother I’m baking these tomorrow for his birthday. Do you have any ideas?


  34. #
    Amyposted February 5, 2014 at 6:56 pm

    Amazing muffins!! The best healthy muffin I have tried and did not taste “healthy”!! Perfect to have in the freezer for breakfast! Thanks, Sally! Can’t wait to try your other healthy muffin recipes!


    • Sallyreplied on February 5th, 2014 at 7:00 pm

      Fantastic, Amy! I have some in my freezer right now. :)


  35. #
    Jennposted February 14, 2014 at 6:06 pm

    I’m sad to say I tried these today and I just couldn’t get them right! I don’t know what I did wrong =( I used a mix of whole wheat and all-purpose flour, because I couldn’t find white whole wheat, and I used rice milk instead of almond. After over 30 minutes in the oven, they still weren’t done and the outsides were burnt! I can’t figure out what I could have done wrong. I also used a silicone muffin tin, but I’ve never had issues with that before! Any tips? I’m determined to try again and get these right, they look delicious!


    • Sallyreplied on February 15th, 2014 at 9:23 am

      That’s quite a long time in the oven for a small baked good to not cook at all in the center and burn the edges. I would check your oven temperature with an oven thermometer. My oven runs extremely warm and I’m able to control it with a thermometer.


  36. #
    Nickposted March 2, 2014 at 4:01 pm

    Thank you so much for this recipe! I’ve tried a few “healthy muffin” recipes lately and they were all so dense and bread like. I had almost given up on having muffins. But I made these tonight and they are delicious! Just what I was looking for. I’ll definitely be recommending your site. Can’t wait to try out your other recipes. Thanks again. x


  37. #
    Raeleneposted March 9, 2014 at 11:07 pm

    I’ve been trying to eat clean[er] and failed a lot of a lot of healthy recipes. But these.. these were a great success! I grew up with sugary sweets, so I was surprised that they weren’t as sugary as I’m used to, but after having a few bites it was delicious. I’m definitely saving this recipe, along with many other things, in my ever-growing healthy recipe book. Thanks!


    • Sallyreplied on March 10th, 2014 at 10:14 am

      Happy you enjoyed these muffins, Raelene!


  38. #
    Desiposted March 13, 2014 at 12:38 am

    Looks great. Can I use all, all purpose flour? That’s all I have laying around. Thanks!


    • Sallyreplied on March 13th, 2014 at 8:03 am

      You sure can. Enjoy!


  39. #
    Nataliaposted March 17, 2014 at 8:45 pm

    Thanks for the recipe! I made thee for my two boys (3 and 6) I added wheat bran and oat bran and oats and just increased the wet ingredients. So I basically doubled the recipe. Made big fast breakfast muffins for my kiddos and they loved them. Thank you!


  40. #
    Mollyposted March 20, 2014 at 2:40 pm

    Sally, these look just wonderful. Do you think I can replace the blueberries with strawberries and chocolate? I’m kind of trying to mash together this recipe with the skinny strawberry/chocochip recipe because I like your use of whole wheat flour, bananas (I also happen to have a ton of ripe bananas I need to get rid of) and honey instead of granulated sugar and applesauce.


  41. #
    Laylaposted March 22, 2014 at 2:14 pm

    I used this recipe as my first attempt on making muffins and I was shockingly surprised! They turned out just like the pictures and they were very tasty! Thanks for adding in the method to not over mix them, otherwise I would have and probably ruin it. I’m extremely looking forward to trying out your other recipes!

    Thank you so much Sally!


  42. #
    Kellyposted March 23, 2014 at 2:03 pm

    Do you know how much fat is in each serving size? Your recipes looks great but due to a health issue I cannot have more than 10 grams of fat per meal.


    • Sallyreplied on March 23rd, 2014 at 2:42 pm

      I’m unsure – perhaps try an online calculating resource for the nutrition facts.


  43. #
    Kellyposted March 24, 2014 at 2:15 pm

    Hello! This recipe looks fabulous. However right now I only have Whole Wheat Flour, and Whole Wheat Pastry Flour. Can I use either exclusively and not mix it with white or APF? Thank you! Kelly


    • Sallyreplied on March 24th, 2014 at 3:27 pm

      Kelly, you could use either WW flour or WW pastry in this recipe exclusively.


  44. #
    joposted March 27, 2014 at 9:43 pm

    Do you have any advice on how I could add a little lemon to these?


  45. #
    Hannahposted March 29, 2014 at 3:30 pm

    Ok, so I don’t usually leave comments on recipe blogs (although I do love reading through other people’s :) – however these muffins deserved another comment of love and adulation. They are A-mazing. I have to confess as I was making them I was thinking “Surely they can’t be that great?” – but they really are. Best. Muffins. Ever. So light and fluffy, they rose excellently, and are really tasty and not too sweet!

    Congrats Sally, your baking blog is top in my book and thank you SO much for sharing your awesome skills with us all. :D


    • Sallyreplied on March 30th, 2014 at 1:40 pm

      Hi Hannah! What a sweet comment – thank you so much! I’m so glad that you took the time to say how much you loved these muffins. Means a lot!


  46. #
    Raegasaurusposted April 1, 2014 at 10:28 pm

    M muffins are in the muffin now, andthey are looking fabulous. I added a bit more cinnamon, and the zest of one lemon. Also left out the brown sugar and only did 1/2 cup pure maple syrup. No yogurt, so i used half of another banana. I mistakenly baked on 350 for 18 mins but they still had to stay in a bit longer. They just finished!


    • Raegasaurusreplied on April 1st, 2014 at 10:35 pm

      Ugh! On my crappy phone! My muffins are now out of the oven, and they are perfect. I put the leftover batter (only one muffin because i have deep tins) into a glass dish, and im eating that as soon as it cools.


  47. #
    Rebeccaposted April 3, 2014 at 1:47 pm

    These look AMAZING. Has anyone tried to make them as bread instead of muffins? Not sure how to convert the time & temp but might give it a shot. I only have the giant Texas sized muffin pans and that would totally blow my portion control.


  48. #
    Michelleposted April 17, 2014 at 11:44 pm

    Sally, this looks wonderful and I want to make it as soon as I can! However, I only have one “rotting” (haha) banana and the rest are crazy green…is it possible to replace the second banana called for in this recipe with applesauce? if so, how much should I use?

    I’ve always been curious (since I am new to skinny cooking…I wish I had found your recipes sooner, never knew healthy could taste so good!), what are bananas and applesauce replacing? Is there a general rule of thumb for when to use bananas, when to use applesauce, or when NOT to make substitutions? Are these replacements 1 for 1? (As in, ! cup of applesauce=1 banana=1 stick butter/1 cup oil, etc.) If not, what is the rule here?

    As always, thank you for your recipes and your help! :)


    • Sallyreplied on April 18th, 2014 at 5:39 am

      Hey Michelle! There really isn’t one rule of thumb I follow when making these types of replacements, it truly depends on the recipe. I would never use applesauce in a cookie recipe to replace butter unless the cookie recipe was developed that way. So again, it depends on the recipe. I’m sure using 1/2 cup of applesauce instead of the 2nd banana would be just fine. You could even do 1/4 cup applesauce and 1/4 cup oil, which may make a tastier muffin.


  49. #
    Elizabethposted April 21, 2014 at 6:30 am

    Hi Sally! I adore your website, the recipes and photographs are beautiful! I’ve made several of your recipes and none of them turned out badly! I’m planning on making these muffins today, and changing the blueberries to strawberries. I was just wondering if there’s any way that I could use muffin liners/cases – do I need to change some of the ingredients so they won’t stick to the paper? As I don’t have any nonstick spray, I really need to use liners, but I’m unsure about how much it’ll stick…
    Thank you so much, Elizabeth


    • Sallyreplied on April 21st, 2014 at 7:25 am

      Hi Elizabeth – I’m really unsure without testing it myself – nonstick spray is the answer though, but I know you say you don’t have any. You could try greasing the muffin pan with butter.


  50. #
    Gillyposted May 11, 2014 at 3:15 pm

    My batch only made 12 muffins! I filled them too much and they are HUGE. Whoops! Anyway, thank you so much for this recipe!! It’s nice to know you can make muffins without a massive amount of butter. Halfway through the bake time I sprinkled a cinnamon sugar mixture on top and they look fantastic! Thanks again! :)


  51. #
    Shabyposted May 14, 2014 at 8:41 pm

    I’m sitting here waiting for my muffins to see how they turn out and then I read “don’t use cupcake liners”. Uh-oh…


  52. #
    Karlaposted May 15, 2014 at 12:43 am

    Hey Sally! my muffins are in the oven right now! so excited to try them! I added choped pecans and choped almonds since blueberrys are really expensive in my country (I’m from México) I’m on a diet right now and I’ve been craving for something sweet, and this recipe is the answer to my prayers! yummy and healty what’s not to like?
    Thank you for sharing this recipe and greetings from the sunny México :)


  53. #
    Lolaposted May 27, 2014 at 1:05 pm

    I am lactose intolerant and would like to know what to use for yogurt? I can use lactose free milk but the yogurt that says it’s lactose free still gives me problems. I’m sure it adds moisture but would they be ok without it? Thank you


    • Sallyreplied on May 27th, 2014 at 6:33 pm

      Applesauce would be a great replacement.


      • Lolareplied on May 27th, 2014 at 7:27 pm

        I thought about applesauce but wasn’t sure. Thank you!

  54. #
    Rachel Skilbeckposted June 1, 2014 at 11:59 am

    I am so sad, mine didn’t turn out right, did it perfectly to the recipe! =[ top didn’t brown and underneath wasn’t cooked and that’s after 30 minutes boo! Help xo


    • Sallyreplied on June 1st, 2014 at 3:56 pm

      I would double check your oven temperature with a handy oven thermometer. 30 minutes for standard size muffins is quite a long time! If at high altitude, you will need to add a few minutes though.


  55. #
    Lilyposted June 6, 2014 at 11:27 pm

    Hello, I’d just like to say that I love your site! I’ve made a lot of your fantastic recipes and many of them turn out great every time. That being said, this is one recipe I just can’t seem to get right.

    Like a few commenters said, the muffins always looked “undercooked” even though they were baked past the stated oven time and a toothpick test came out clean. They looked very different than your fluffy muffins in the photos. For some reason, they did not rise much and turned out flat, dense, and rubbery.

    I made your wonderful Skinny Banana Fudge Muffins and Skinny Peanut Butter Banana Muffins just recently, so I don’t think it’s a problem with my leaveners or oven. The only other cause I can think of is maybe overmixing from the milk step in the end.

    Is there a particular reason why the milk is poured last instead of being included in the wet ingredients? I might try a third attempt at this recipe with milk in the second step, but I wanted to hear your input on this.


    • Sallyreplied on June 7th, 2014 at 11:32 am

      Hi Lily! I’m happy you enjoy my recipes and blog. I stir a liquid into the muffin batter as one of the last steps, for most of my muffin recipes that is. You may try stirring it in with the other wet ingredients, but that won’t change much about the muffins in terms of their rising. I would double check your baking soda is up to date.


  56. #
    Cherylposted June 26, 2014 at 7:22 pm

    Hi Sally, first off…Ah-mazing muffins!!! I’ve baked these yummy goodness a couple of days ago. Thank you for a wonderful recipe! One question, would it be possible to bake this recipe in a loaf pan instead?


    • Sallyreplied on June 27th, 2014 at 9:27 am

      Definitely! I’ve done it before – but I can’t remember the bake time. Sorry! Hope you enjoy, Cheryl.


  57. #
    stephanieposted July 27, 2014 at 3:24 am

    Hi Sally – this recipe looks awesome. One question – I’d like to include some flax seed meal. Do I reduce the flour by the amount of flax seed? Or do you have a suggested amount to add? Thanks!


    • Sallyreplied on July 27th, 2014 at 2:37 pm

      Hi Stephanie – I’m unsure. Flax seed meal isn’t a 1:1 sub for flour, so there would be some testing you would have to do to see what you like.


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