Skinny Banana Blueberry Muffins
Start your day on a healthy and delicious note with Skinny Banana Blueberry Muffins, a guilt-free treat packed with natural sweetness and wholesome ingredients. These fluffy muffins combine ripe bananas, juicy blueberries, and protein-rich Greek yogurt for a perfectly moist, nutrient-dense bite. Sweetened naturally with honey or maple syrup, they’re made with whole wheat flour and rolled oats for a boost of fiber, while a touch of cinnamon adds warm, comforting flavor. Easy to prepare in just 15 minutes, this recipe is perfect for meal prep, breakfast on the go, or an afternoon snack. Enjoy the irresistible combination of sweet bananas and tangy blueberries in every bite—all without sacrificing your healthy eating goals.
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Recipe Information
Ingredients
- 2 large Bananas (ripe)
- 1 large Egg
- 1 cup Plain Greek yogurt (non-fat or low-fat)
- 0.25 cup Honey (or maple syrup)
- 1 teaspoon Pure vanilla extract
- 1.5 cups Old-fashioned rolled oats
- 0.5 cup Whole wheat flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 cup Blueberries (fresh or frozen)
- 2 tablespoons Coconut oil (or any neutral oil)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.
Add the egg, Greek yogurt, honey (or maple syrup), vanilla extract, and melted coconut oil. Whisk together until well combined.
In another bowl, mix the rolled oats, whole wheat flour, baking powder, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients into the wet ingredients, folding gently with a rubber spatula or wooden spoon. Do not overmix; the batter should be thick.
Fold in the blueberries gently to avoid squishing them and distribute evenly throughout the batter.
Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 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 from the oven and allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
1711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 228 mg | 76% | |
| Sodium | 2109 mg | 92% | |
| Total Carbohydrate | 280.8 g | 102% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 111.4 g | ||
| Protein | 61.6 g | 123% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 401 mg | 31% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2319 mg | 49% | |
*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.
