Skinny Blueberry Banana Muffins

These healthy blueberry banana muffins use no butter but are unbelievably moist and have only 102 calories! They're bursting with blueberries and make for a perfectly portable breakfast!

Why Make This Recipe?

• They're delicious: These healthy blueberry banana muffins have quickly become my go-to muffins because they're so moist they don't even need butter.
• They use up ripe bananas: I'm always looking for ways to use up my ripe bananas outside of banana bread, and these muffins freeze perfectly so you can even make batches of them to use up all of those forgotten bananas.
• They're kid approved: My daughter gobbles these up! I like to make them in a mini muffin pan for her so I can pop one or two onto her high chair or into her diaper bag for the day.
• You can make them in advance and store them for later: When fresh, these muffins don't last quite as long as standard muffins but they freeze perfectly and you can quickly microwave them when you're ready for a snack.
• They're healthy but not too healthy: These blueberry banana muffins still call for sugar and flour so they're not a true health food but they're scaled back in calories, require no butter, and they're still just as delicious as standard muffins.

Ingredient Notes

• Blueberries: I like to use 1 ½ cups of fresh blueberries but you can use less if you prefer. If you opt to use frozen blueberries, do NOT thaw them before baking and still coat them in flour prior to stirring them into the mix. (For tips on how to choose and store blueberries, check out this produce guide!)
• All-purpose flour: You'll need 1 C of all-purpose flour for this recipe. It will be divided so you can use half of it to coat the blueberries. I have not tried using other forms of flour but will report back when I do! (You can add an extra ½ C if you'd like the muffins to be less sticky).
• Ripe bananas: These blueberry banana muffins require 2 ripe bananas. (The riper the better!) You can quickly ripen them by placing them in a paper bag with another ripe fruit (such as an apple), which will take about 2 days. If you want them to ripen even faster, you can poke holes in the peel on all sides using a fork then microwave in 30 second intervals until soft.
• Granulated sugar: You will need ½ C of granulated sugar that will be mashed with your ripe bananas.
• Applesauce: I prefer to use Mott's Natural, no sugar added applesauce. You'll need ¼ C which is conveniently about the size of one of their individual cups.
• Egg: You'll need just one large egg.
• These blueberry banana muffins also call for ½ Tbsp baking powder, ½ teaspoon baking soda, ½ teaspoon of salt and 1 teaspoon of vanilla.

Step by Step Photos

First, preheat your oven to 350 degrees F. In a small bowl, toss the 1 ½ C of blueberries with ½ C of flour to fully coat. (This helps prevent them from sinking to the bottom of the muffins). Set aside.

1. In a separate, larger bowl, mash 2 ripe bananas with a fork and mix together with ½ C of sugar.  
2. Add in ¼ C of applesauce, ½ tablespoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon vanilla, and 1 large egg. Stir together.
3. Next, fold in the floured blueberries and the remaining ½ C of flour.
4. Lightly mix all of the ingredients until fully combined, pour into 12 greased muffin tins (or use cupcake liners) and bake for 20 minutes or until a toothpick comes out clean.

FAQs and Expert Tips

• Shopping: If you're an avid baker like me, you probably have most of these ingredients at home: all-purpose flour, granulated sugar, baking powder, baking soda, salt, and vanilla. But if not, be sure to pick some up while you're buying fresh blueberries, applesauce, 2 bananas and eggs.
• Substitutions: If you're not a fan of blueberries you can always swap them out for another fruit like raspberries or even cooked apples.
• Prep: The only prep work required is making sure you have ripe bananas. If you don't and you need to ripen them quickly you can place them in a paper bag with another ripe fruit (such as an apple) to speed up the process (this will take about 2 days). If you want them to ripen even faster, you can poke holes in the peel on all sides using a fork then microwave in 30 second intervals until soft.
• Baking: You can either spray your standard muffin tin with cooking spray or use cupcake liners for baking. Because these blueberry banana muffins are so moist, you'll want to remove liners before storing. You can also use a mini muffin pan if you're baking for littles or just want a smaller portion size.
• Storage: These muffins are best when eaten within 3 days. I recommend storing them in an air-tight container in the fridge. Let the muffins cool completely before storing them.
• Freezing: I love freezing batches of these to have on hand for a quick snack or breakfast. Simply stack them in a freezable container and you can pull out as many as you'd like when you need them.
• Reheating:
  • If fresh: I like to eat these cold but you can pop them in the microwave for about 10-15 seconds to warm them up if you prefer!
  • If frozen: Frozen muffins can either be placed in the refrigerator for a few hours to thaw or microwaved for 30 seconds.

Related Recipes

• Lemon Blueberry Bread
• Banana Bread Bars
• Banana "Churros"

What do you think? Did this recipe make the cut for you or did it crumble? What would you do differently? Leave a comment below! 🙂

Skinny Banana Blueberry Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 1 review

• Author: Cuts and Crumbles
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 12 1x
• Category: Breakfast
• Method: Baked
• Diet: Low Calorie

Print Recipe

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Description

These healthy blueberry banana muffins use no butter but are unbelievably moist and have only 102 calories! They're bursting with blueberries and make for a perfectly portable breakfast!

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Ingredients

Units USM Scale 1x2x3x

• 1 ½ 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

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Instructions

1. Preheat oven to 350 degrees F. In a small bowl, toss the 1 ½ C of blueberries with ½ C of flour to fully coat. (This helps prevent them from sinking to the bottom of the muffins). Set aside. 
2. In a separate, larger bowl, mash 2 ripe bananas with a fork and mix together with ½ C of sugar. 
3. Add in ¼ C of applesauce, ½ tablespoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon vanilla and 1 large egg. Stir together. 
4. Next, fold in the floured blueberries and the remaining ½ C of flour. 
5. Lightly mix all of the ingredients until fully combined, pour into 12 greased muffin tins (or use cupcake liners) and bake for 20 minutes or until a toothpick comes out clean. 
6. Enjoy! 

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Notes

• Shopping: If you're an avid baker like me, you probably have most of these ingredients at home: all-purpose flour, granulated sugar, baking powder, baking soda, salt, and vanilla. But if not, be sure to pick some up while you're buying freshblueberries, applesauce, 2 bananasandeggs. 
• Substitutions: If you're not a fan of blueberries you can always swap them out for another fruit like raspberries or even cooked apples. 
• Prep: The only prep work required is making sure you have ripe bananas. If you don't and you need to ripen them quickly you can place them in a paper bag with another ripe fruit (such as an apple) to speed up the process (this will take about 2 days). If you want them to ripen even faster, you can poke holes in the peel on all sides using a fork then microwave in 30 second intervals until soft. 
• Baking: You can either spray your standard muffin tin with cooking spray or use cupcake liners for baking. Because these blueberry banana muffins are so moist, you'll want to remove liners before storing. You can also use a mini muffin pan if you're baking for littles or just want a smaller portion size. 
• Storage: These muffins are best when eaten within 3 days. I recommend storing them in an air-tight container in the fridge. Let the muffins cool completely before storing them. 
• Freezing: I love freezing batches of these to have on hand for a quick snack or breakfast. Simply stack them in a freezable container and you can pull out as many as you'd like when you need them. 
• Reheating: If fresh: I like to eat these cold but you can pop them in the microwave for about 10-15 seconds to warm them up if you prefer! If frozen: Frozen muffins can either be placed in the refrigerator for a few hours to thaw or microwaved for 30 seconds. 

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