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 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

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!


Skinny Banana Blueberry Muffins

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


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) (spoon & leveled)
  • 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.* 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.


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


  1. 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.

  2. 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)?

  3. 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.

  4. 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!

  5. 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!

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

  7. I found them to be to sweet. If I try them again I think I will use half the amount of brown sugar. I also added walnuts.

  8. I used coconut flour instead of real flower. I’m not sure what the mixture should have looked like prior to baking, but for me it appeared to almost look like short bread cookie dough. I assume this is due to my flour substitution. 🙂

  9. Banana Blueberry muffins.
    Please put the direction about NOT using baking cup papers up into the text/directions. After the instruction to put in the oven or 17 minutes it too late! Thanks!

    1. I agree. I also saw that too late. I thought I had read whole recipe cause there was the comment about let cool and enjoy. They came out delicious though!

  10. These are the prettiest muffins I’ve ever made. I used white whole wheat flour and next time I’d use half white instead, just because it makes them so dense and I can taste the wheat flavor. Other than that, they’re yummy and beautiful! I made half with blueberries and half with dark chocolate chips!

  11. Well, I just made these and my 24 year old son said they were amazing. We ran a last minute run to the grocery store for the white whole wheat flour and couldn’t find any. I followed your suggestion and used 1/2 whole wheat and 1/2 all purpose. They came out moist and delicious. Another great recipe to add to my repertoire. Your making me quite the baker and my family thanks you! Me too!

  12. My mother-in-law dropped off a bag of ripe bananas and I happened to have blueberries to use up in the fridge as well, so I went with this recipe. I did make a few substitutions, like using organic coconut palm sugar in place of the brown sugar, as well as agave (I used less than the recipe called for) in lieu of honey as I am running low. I also did a mixture of whole wheat, heavier on the whole wheat flour, and a “Tastes Like White” flour as the white whole wheat is hard to find for me in Canada. Even with these substitutions, these muffins turned out amazing – they rose quite a bit even without the higher temperature to start trick of yours that I love, so they look really nice, too. I had been craving a really good blueberry muffin and this certainly hit the spot. Thank you!

  13. Hi Sally,

    I don’ t have whole wheat flour, can I substitute with all purpose flour ? Should I use the same amount ?
    Thank you

  14. These muffins are scrumptious. Found a good deal on blueberries so had to try them. They turn out easily from the sprayed muffin tin and the dome on them makes them look bakery bought. I used the exact ingredients, but mine took 20-22 min. A keeper for a treat for my tennis team 🙂

  15. Damn! Baked them in cupcake liners and didn’t see until they were done! Still delicious but def stuck to the liner!

  16. Maybe I took “fill to the top” too far, but I only got 11 (huge!) muffins out of this recipe. Had to bake about 27 minutes to get them cooked through. Looked gorgeous coming out of the oven!

    1. Hi Jenny! I don’t recommend it for this recipe. Instead, try these:

  17. These baked up beautifully and I used the remaining batter (after filling the 12 reg size muffin pan) to make mini muffins (made six). I added 2 tsp vanilla extract and sprinkling 1/4 tsp sanding sugar on the top before baking. The texture was dense and bit chewy – despite careful mixing. The flavor was pretty good, though.

      1. Hi Sally! Thanks for your reply!
        I did test it out with 1 scoop of whey isolate protein powder without the addition of any other liquids and they still came out perfectly! 🙂

  18. Just beautiful! I adjusted the baking time, because all I have are the large muffin tins. I love how amazing and sweet, without the white sugar, that these turned out. I love the idea of adding honey, and brown sugar.

  19. The first time I ade these they were a little sweet and a little too moist but tasted very good. Haven’t tasted the second batch yet which I am currently baking but added about 5 min longer to the baking time. I did did not fill to the top (missed that on the recipe – oops) so they are a little “short”. I also used about 4 small bananas to fill a cup ( maybe too much) . I made 12 reg muffins and had enough batter left over for a tin of minis. I used 1/2 almond flour (also just notice that you do not recommend almond flour) and 1/2 whole wheat flour, rice milk and unsweentened plain greek yogurt. Will let you know how they came out after they cool. I am not a baker – and haven’t even used my oven in years!! LOL!!

  20. Sally,
    I made these muffins and they turned out great except I had to use applesauce and baking powder to substitute for the egg because my son is allergic. I did end up having to bake them about 7 minutes longer. I was wondering if you could tell me if you know how many fat grams or carbohydrates, fiber, sugar, protein would be in each muffin. I am monitoring my food through weight watchers and I wanted to add this recipe to my favorites.

    1. Hi Kristen, I’m glad you were able to make these work for your son. I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one:

  21. I made these yesterday using all purpose flour only and not with wheat flour and OMG these are incredibly light, moist, and flavorful. I am going to make these again! Thank you for sharing:)

  22. I just combined this recipe with the Blueberry Almond Power Muffin recipe, due to being low on flour, and wow, they turned out really delicious!

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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