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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 soy milk, 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.

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. Add 1 overflowing cup of fresh or frozen blueberries to the batter.

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

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 phenomenal, 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!

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Skinny Banana Blueberry Muffins

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Total Time: 50 minutes
  • Yield: 15
  • Category: Muffins
  • Method: Baking
  • Cuisine: American

Description

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


Ingredients

  • 2 and 1/2 cup (315g) white whole wheat flour (spoon & leveled), or mix of whole wheat and all-purpose flours
  • 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)

Instructions

  1. Preheat oven to 350°F (177°C). Spray 15 muffin tins with nonstick spray.* 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.

Notes

  1. Freezing Instructions: Muffins can be frozen up to 3 months. Thaw overnight in the refrigerator and warm to your liking before serving.
  2. Liners: Do not use cupcake liners, muffins will stick to liners.
  3. Nutrition: Each muffin is 131 calories each based on using nonfat vanilla greek yogurt and unsweetened almond milk.
  4. Adapted from Skinny Strawberry Chocolate Chip Muffins.

Keywords: skinny banana blueberry muffins, healthy banana blueberry muffins

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

287 Comments

  1. I only have baking powder. Could I substitute? It is for a surprise bday treat in a remote location.

  2. I have made many things from your blog—which I love—and all have turned out delicious. Except these muffins. Unfortunately, they were terribly gummy. The bottoms were actually wet when I took the out of the tin. I have made 10-12 batches of muffins from you and other bloggers, all delicious! So I must have done something wrong. The only changes I made: 1. I added 1/2 tsp baking powder (didn’t have quite a whole tsp of soda); and 2. I cooked the muffins at 425 degrees for first 5 minutes, then reduced heat.
    I appreciate your scientific knowledge when it comes to baking, so I will appreciate your reply.
    I really do love your blog! Thank you for sharing with all.

    1. I believe you need to add an acid when using baking powder. I like to sour my milk with a little vinegar (do not increase amt of liquid. Put about a Tbsp of vinegar in measuring cup then fill with milk) this will aid the raising process.

  3. Turned out great! I used maple syrup instead of honey and I used part muscavado brown sugar/part caster sugar for the sugar. My bananas were defrosted frozen Bananas and I only used 2/3 of soya milk because it said the mixture should be thick.
    I only used 12 muffin cases and filled to the top. They rose incredibly well so much so they flopped over like a manatee.

  4. I have to say these didn’t turn out very well. I’m an avid baker and I was surprised at the lack of flavor and texture. I think there are a few modifications that could be introduced to make these healthier and more tasty. I sadly had high hopes but ended up throwing them all out.

  5. Christine Tsang says:

    Hi! Would I be able to make this recipe as a bread in a loaf pan?

    1. Hi Christine! You can definitely try it– I haven’t tested it, but I’m sure the batter would fit nicely in a 9×5 inch loaf pan. I’m unsure of the exact bake time.

  6. 350 did not work for me. After 18 minutes they were still very raw. I increased to 400 with about 5 minutes. That did the job. I use Agave nectar instead of honey. They are perfect me. Not very sweet. I’m diabetic so I’m not looking for anything ver sweet.

  7. I read some of the comments so I adjusted my Oven to 375 and 24 minutes later my muffins are perfect. Just to add a little bit more flavor. I added 1/2 tsp. of Mexican vanilla. We love your muffin recipes. I am making your Skinny Chocolate Pumpkin Muffins tomorrow for my grandkids. They are making out like Bandits on my diet♥️

1 5 6 7

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love

Archives

Categories

Join the community on the 1st of every month as we tackle a new challenge recipe.Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×