How To Make Skinny Banana Blueberry Muffins
Healthy breakfasts call for these fat-free, low-calorie banana blueberry muffins made with honey, Greek yogurt, almond milk, and whole wheat flour.
Preheat oven to 350 degrees F. Spray 15 muffin tins with nonstick spray; do not use cupcake liners as muffins will stick to liners Set aside.
Gently whisk the flour, baking soda, salt, and cinnamon together in a large bowl. Set aside.
In a separate bowl, whisk the honey and brown sugar together – it will be thick and lumpy. 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.
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 about 17 to 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 the pan on a wire rack. Allow muffins to cool and enjoy!
Muffins taste wonderful the next day, like most banana bread recipes because their flavor is enhanced. They remain fresh and moist stored in an airtight container at room temperature for 2 days or in the refrigerator for 1 week.
- Calories: 134.88kcal
- Fat: 1.29g
- Saturated Fat: 0.41g
- Trans Fat: 0.00g
- Monounsaturated Fat: 0.54g
- Polyunsaturated Fat: 0.46g
- Carbohydrates: 29.39g
- Fiber: 2.95g
- Sugar: 12.65g
- Protein: 3.76g
- Cholesterol: 13.04mg
- Sodium: 140.42mg
- Calcium: 42.24mg
- Potassium: 158.18mg
- Iron: 0.96mg
- Vitamin A: 6.17µg
- Vitamin C: 2.53mg
Have your own special recipe to share? Submit Your Recipe Today!