Banana Blueberry Muffins
User Reviews
4.8
8 reviews
Excellent
Banana Blueberry Muffins
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These banana blueberry muffins are bursting with fruit and spices. Tender and moist, you would never guess that they were healthy!
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Ingredients
- 3 banana mashed (about 1 ¼ cups) (See Note 1, ripe
- ½ cup coconut palm sugar or brown sugar, lightly packed
- ⅓ cup applesauce unsweetened
- 1 egg whisked
- 1 teaspoon vanilla extract pure
- 1 ½ cups whole wheat pastry flour (see Note 2)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup blueberries divided (see Note 3, fresh or frozen
Instructions
- Preheat the oven to 350 degrees F. Lightly coat a muffin tin with cooking spray.
- In a large bowl, stir together the bananas, coconut palm sugar (or brown sugar), applesauce, egg and vanilla extract.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
- Stir the flour mixture into the banana mixture until combined. Stir in two-thirds of the blueberries.
- Spoon the muffin batter into the prepared muffin cups. Sprinkle the remaining blueberries over top, press very lightly into the batter.
- Bake until a toothpick inserted in the center of the muffins comes out clean, 15 to 17 minutes.
- Remove the muffins from the pan and allow to cool. Serve.
Notes
- Weight Watchers Points: 4 (Blue - Freestyle SP) / 4 (Green) / 4 (Purple)
- Note 1: Overripe bananas are the best for banana bread, smoothies and muffins because the natural sugars intensify as the banana ripens. I use bananas that are spotted and slightly soft. Avoid fruit with large bruises.
- Note 2: For higher fiber and healthier muffins and quick bread, I turn to whole wheat pastry flour. It has a lighter texture than regular whole wheat flour. You could substitute with a half and half mixture of all-purpose flour and white whole wheat flour.
- Note 3: If using frozen blueberries, there’s no need to defrost them first.
- Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the Sparks nutrition calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition Information
Show Details
Serving
1muffin
Calories
133.9kcal
(7%)
Carbohydrates
33.2g
(11%)
Protein
2.9g
(6%)
Fat
1.2g
(2%)
Saturated Fat
0.2g
(1%)
Cholesterol
15.5mg
(5%)
Sodium
252.8mg
(11%)
Fiber
3.3g
(13%)
Sugar
14.3g
(29%)
Nutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 1339 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 133.9kcal | 7% |
| Carbohydrates | 33.2g | 11% |
| Protein | 2.9g | 6% |
| Fat | 1.2g | 2% |
| Saturated Fat | 0.2g | 1% |
| Cholesterol | 15.5mg | 5% |
| Sodium | 252.8mg | 11% |
| Fiber | 3.3g | 13% |
| Sugar | 14.3g | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
8 reviews
Excellent
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