• Skip to main content
  • Skip to primary sidebar

Cuts and Crumbles logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • Food for Thought
  • Produce Guides
  • Recipes
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home → Recipes → Breakfast

    Published: Jan 12, 2022 by Caitlin · This post may contain affiliate links · 6 Comments

    Skinny Blueberry Banana Muffins

    407 shares
    • Email
    • Facebook
    • Reddit
    • Yummly
    Jump to Recipe·Print Recipe

    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!

    muffins on black chalkboard with title
    Jump to:
    • Why Make This Recipe?
    • Ingredient Notes
    • Step by Step Photos
    • FAQs and Expert Tips
    • Related Recipes
    • Recipe Card

    Why Make This Recipe?

    close up view of blueberry muffin cut in half on cooling rack
    • 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

    flat lay of ingredients used in muffins
    • 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.

    collage of images showing how to mix muffin ingredients
    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

    close up view of whole blueberry muffin
    • 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.
    Why did my muffins turn out sticky?

    These blueberry banana muffins are supposed to be sticky! They're super moist which is what I love about them, and also why I recommend storing them in the refrigerator. Be sure to cool them completely before storing, which will help reduce excess moisture. You can also add in an extra ½ C of flour if you'd prefer for them to be more like standard muffins.

    Can I make these with unripened bananas?

    You'll want to use ripened bananas for these muffins (and most other baked goods that call for bananas) because the ripening process turns the starch in the banana into sugar which makes them taste sweeter and stronger. (Not to mention they're much easier to mash!)

    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! 🙂

    close up view of muffins in pan
    Print

    Recipe Card

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    muffins on black chalkboard with title

    Skinny Banana Blueberry Muffins

    ★★★★ 4 from 1 reviews
    • 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
    Pin Recipe

    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!


    Ingredients

    Units Scale
    • 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

    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! 

    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. 

    Keywords: Low calorie blueberry muffin, banana blueberry muffin, healthy blueberry muffin

    Did you make this recipe?

    Tag @cutsandcrumbles on Instagram and hashtag it #cutsandcrumbles

    Recipe Card powered byTasty Recipes

    SaveSave

    WANT THE RECIPES TO COME TO YOU?

    Spend less time scrolling and more time cooking!

    Sign up for our email list!

    « Crockpot Chicken Mexi-Chili
    3 Ingredient Crock Pot Steak and Gravy »

    Reader Interactions

    Comments

    1. Mary says

      February 29, 2016 at 1:18 pm

      I love your website. You have great and much needed calorie cutting good ideas . My
      favorite thing is you let your sense of humor shine through. I am excited to try your recipes.

      Reply
      • cutsandcrumbles says

        March 02, 2016 at 1:14 pm

        Thank you so much!! I hope you like them! ?

        Reply
    2. Monika says

      August 12, 2016 at 5:25 pm

      Agreed (with the comment above). I loved how you presented the recipe. I laughed at some of your comments. I enjoyed reading the recipe. Looking forward to making these!

      Reply
      • cutsandcrumbles says

        August 13, 2016 at 1:46 pm

        Thank you, Monika!! Let me know how you like them! I gobble them up WAYYY too quickly! 🙂

        Reply
    3. Katrina says

      January 22, 2023 at 1:53 am

      For a no butter recipe these are fantastic! I've just sampled one straight from the oven. I used Natvia instead of sugar and used strawberries, blackberries and raspberries as these were the berries that needed using up in the fridge. I'm wondering, why do you use plain flour with baking powder? Would they be the same if I substituted with self-raising flour?

      ★★★★

      Reply
      • Caitlin says

        January 23, 2023 at 3:11 pm

        Hello! Yes you should be able to substitute self-rising flour and omit the baking powder with similar results! 🙂 I hope you enjoy the muffins, they are one of my favorites!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hey I’m Caitlin! I am the chalkboard artist, photographer, writer, and overall boss-lady behind Cuts and Crumbles! I love sharing easy recipes that are possible for any skillset and suitable for any occasion! From recipes with low-calorie ingredient swaps to more indulgent dishes and even off the grill smoked specialities, I've got you covered!

    More about me →

    Easter Recipes

    • Lemon Blueberry Bread
    • BBQ Smoked Ham
    • Easy Sautéed Carrots and Green Beans
    • Jalapeño Bacon Deviled Eggs
    Featured in banner

    Popular Now

    • Smoked Mac and Cheese
    • Easy Double Smoked Turkey
    • Smoked Brisket for Beginners
    • 3 Ingredient Crock Pot Steak and Gravy

    Footer

    Back to Top

    About

    Accessibility Policy

    Disclaimer

    Privacy Policy

    Subscribe

    Sign up for emails and updates!

    Contact

    Email Us

    This site contains affiliate links, see disclaimer for more information.

    Copyright © 2016-2021 Cuts and Crumbles