These low-fat Blueberry Banana Muffins taste like a traditional blueberry muffin, but they have reduced fat, sugar and dairy!
These skinny low-fat blueberry banana muffins have no added fat! They’re tender, a little chewy just like a muffin should be, and they’re bursting with healthy blueberries, full of anti-oxidants. Greek yogurt gives them a light and fluffy texture.
They’re an ideal nutritious snack for those times when you need a pick-me-up!
Do you ever feel like the world is shifting beneath your feet? That things are changing so rapidly that you just can’t keep up?
I attempt to keep up with changing technology as best I can. I enjoy posting to this blog, I’m active on Facebook, Instagram, Twitter and Pinterest. But how many social media platforms can one person handle?
Some days it’s comforting to just stop, slow down, take a break and let the cyber world continue on its merry way without me. With a muffin. Not just any muffin. A familiar old favourite, like one of these Low-Fat Blueberry Banana Muffins.
Every year at this time, I discover I’m a little overstocked with blueberries. You’d think I’d learn. I have to dig through the layers of bags of frozen blueberries to find my other frozen fruits.
My own blueberry bushes were super-producers this summer but I also went to my favourite U-Pick farm and spent a few happy hours filling buckets. I thought about using some of them to make a pie , but we’re not big pie-eaters, so I opted for a healthy muffin instead to try to start using them up in something other than smoothies.
Tips for Making Low-Fat Blueberry Banana Muffins
- I adapted this recipe from one I found on Sally’s Baking Addiction. I simplified the method by using a food processor to mix the wet ingredients, but it’s not necessary if you don’t own one. Just mash the bananas with a fork first, then add the remaining wet ingredients.
- If you do use a food processor, be careful not to over-process, as the muffins will have a gummy texture.
- Grease or oil your muffin tins generously, or use these culinary paper liners that never seem to stick.
So just for today I’m going to let the online world go on without me, pour myself a cup of coffee, read a newspaper, ignore my Facebook feed, and have a good old familiar blueberry banana muffin.
Blueberry Banana Muffins
- 2 1/2 cups unbleached flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 1 cup mashed very ripe banana (about 2-3 bananas)
- 1/4 cup honey
- 1/2 cup brown sugar, loosely packed
- 1/4 cup plain yogurt
- 1 large egg
- 3/4 cup non-dairy milk, almond milk, rice milk, etc.
- 1 1/4 cups fresh or frozen blueberries
- 2 tsp brown sugar
- 1 tsp cinnamon
- Heat oven to 350°F. Line a 12-cup muffin tin with culinary parchment paper (not regular) muffin liners.
- In a large bowl, whisk together flour, baking soda, cinnamon and salt. Set aside.
- In the bowl of a food processor, place all remaining ingredients, except blueberries.
- Pulse and process until just combined. Don't over process.
- Make a well in the center of the dry ingredients. Pour in the wet ingredients and the fresh or frozen (not thawed) blueberries. Gently stir until just combined.
- Fill muffin cups.
- Sprinkle with brown sugar and cinnamon, if desired.
- Bake at 350°F. for 22-24 minutes or until toothpick inserted comes out clean.
- Cool on a wire rack.
More blueberry muffins!
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