Blueberry and Banana Muffins Light
Start your day on a wholesome note with these light and fluffy Blueberry and Banana Muffins! Bursting with the natural sweetness of ripe bananas, juicy blueberries, and a touch of honey, these muffins are a healthier twist on a classic favorite. Made with protein-packed Greek yogurt and minimal oil, they strike the perfect balance of indulgence and nourishment. Perfect for breakfast, a midday snack, or a guilt-free dessert, these muffins come together in just 15 minutes of prep time and bake to golden perfection in under 20 minutes. Whether enjoyed warm or stored for later, these moist and tender treats are sure to become a household favorite. Try them today for a deliciously light take on homemade baking!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 200 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 2 medium Ripe bananas
- 1 large Egg
- 120 grams Plain Greek yogurt
- 60 milliliters Honey
- 1 teaspoon Vanilla extract
- 150 grams Fresh blueberries
- 45 milliliters Vegetable oil (or melted coconut oil)
Instructions
Preheat your oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a medium bowl, mash the ripe bananas until smooth. Add the egg, Greek yogurt, honey, vegetable oil, and vanilla extract, and whisk until well combined.
Gradually fold the wet ingredients into the dry ingredients. Avoid overmixing; stir until just combined.
Gently fold in the fresh blueberries, being careful not to crush them.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy warm or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.5 g | 6% | |
| Saturated Fat | 0.7 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 193 mg | 8% | |
| Total Carbohydrate | 25.2 g | 9% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 9.3 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 18 mg | 1% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 120 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
