Mmmmm…..muffins. I LOVE muffins. One of my favorite breakfast indulgences is a big, sugary, warm, blueberry muffin cut in half and topped with a nice melty slab of butter. But that’s definitely not healthy! Neither is one of my other favorite breakfast indulgences….banana bread! (How can something based off fruit be so high in calories?!)
This recipe combines two of my favorite breakfast loves into one, tasty, low cal, portable, banana blueberry muffin. At only a little over 100 calories per muffin, (108 to be exact), this is definitely a decadent indulgence that is sure to satisfy your sweet tooth and blueberry muffin cravings! And the best part?? No butter needed! I don’t even miss it! You can enjoy these muffins as breakfast or dessert, so they’re tasty and versatile!
So let’s start baking!
SKINNY BLUEBERRY BANANA MUFFINS
108 calories per muffin
3 SP per muffin
Preheat oven to 350 degrees. Pour blueberries into a bowl and mix in 1/2 cup of flour. You can use more or less blueberries, or no blueberries at all! I prefer a LOT because I want every bite to be bursting with ooey gooey berry goodness, so 1 and 1/2 cups works well for my taste. You want to let the blueberries mingle with the flour before adding in the other ingredients to prevent the berries from settling to the bottom of your muffins.
In a separate bowl, mash 2 bananas with a fork and mix with 1/2 cup of sugar and mix together. Add the rest of the ingredients to the party! Mix in 1/2 cup sugar, 1/4 cup applesauce (I used natural applesauce from Mott’s), 1/2 cup of flour (remember the other half is still hanging out with the blueberries), 1/2 tbsp baking powder, 1/2 tsp baking soda and salt, 1 tsp vanilla, and 1 large egg. Mix well.
Finally, add in the blueberries and remaining flour, lightly mix until combined.Now that all the main players are here, it’s time to prep the muffin tin. This recipe makes 12 standard sized muffins, but I’m sure you could turn them into mini muffins if you want!
TADA!! Bake these babies for about 20 minutes or until a toothpick comes out clean.
Oh man, what a glorious transformation. The bursting blueberries truly reflect the excitement I feel seeing these gems come out of the oven 🙂
Enjoy!! And all that with taste with no butter, guys! Since these muffins are like 87% fruit (percentage not accurate..), I recommend storing them in a sealed container in the refrigerator for up to 1 week. Anything longer than that and they start acting out, but I can’t honestly say mine stick around longer than 1 week anyway 🙂
- 1½ cups blueberries
- 1 cup flour
- 2 ripe bananas
- ½ cup sugar
- ¼ cup applesauce (I used Mott's natural applesauce)
- ½ tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp vanilla
- 1 large egg
- Preheat oven to 350 degrees
- Mix blueberries with ½ cup of flour in bowl
- In a separate bowl, mash 2 bananas with a fork and mix with ½ cup sugar.
- Add in the applesauce, baking powder, baking soda, salt, vanilla, and egg. Mix well.
- Add in blueberries with remaining flour. Mix lightly until combined.
- Pour into 12 lined muffin tins.
- Bake for 20 minutes, or until toothpick comes out clean
- Enjoy! Store in air tight container in refrigerator for up to 1 week.
**Recipe adapted from From Away
What do you think? Did this recipe make the cut for you or did it crumble? What would you do differently? I look forward to reading your opinions! 🙂
PS: Since I want my blog to be about learning and improving, I wanted to include one of my original images, next to an updated image. Thank you to the Pinch of Yum Food Photography Ebook for these lessons!