Skinny Banana Blueberry Muffins Recipe

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Theresa Published: February 9, 2021 Modified: May 31, 2021
Skinny Banana Blueberry Muffins Recipe

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.

Preparation: 15 minutes
Cooking: 17 minutes
Total: 32 minutes

Serves:

Ingredients

  • cupwhite whole wheat flour,or mix of whole wheat and all-purpose flours, spoon and leveled
  • 1tspbaking soda
  • ¼tspsalt
  • ½tspground cinnamon
  • ¼cuphoney
  • ½cuplight brown sugar,or dark, loosely packed
  • 1cupvery ripe banana,(about 2 large very ripe bananas), mashed
  • ¼cupGreek yogurt,nonfat vanilla or any yogurt
  • 1large egg,beaten
  • ¾cupunsweetened almond milk,or any kind
  • cupfresh blueberries,or frozen, do not thaw

Instructions

  1. 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.

  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. 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.

  4. 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.

  5. 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. 

  6. Remove from the oven and place the pan on a wire rack. Allow muffins to cool and enjoy!

Recipe Notes

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.

Nutrition

  • 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
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