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!
- 1 1/2 cups blueberries
- 1 cup flour
- 2 ripe bananas
- 1/2 cup sugar
- 1/4 cup applesauce (I used Mott's natural applesauce)
- 1/2 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla
- 1 large egg
- Preheat oven to 350 degrees F. In a small bowl, toss the 1 1/2 C of blueberries with 1/2 C of flour to fully coat. (This helps prevent them from sinking to the bottom of the muffins). Set aside.
- In a separate, larger bowl, mash 2 ripe bananas with a fork and mix together with 1/2 C of sugar.
- Add in 1/4 C of applesauce, 1/2 Tbsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp vanilla and 1 large egg. Stir together.
- Next, fold in the floured blueberries and the remaining 1/2 C of flour.
- 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.
- 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