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These Low Fat Blueberry Banana Muffins are packed with flavor, and they are a lighter take on a classic muffin! Made with whole grains, sweetened with maple syrup, and loaded with juicy blueberries and ripe bananas, they’re moist, tender, and perfect for breakfast or a snack.
This recipe for low fat blueberry banana muffins is a makeover for our more indulgent banana blueberry muffins. We have reduced the fat and calories and increased the fiber while keeping the muffins moist and tender.
Here is Why This Banana Blueberry Muffins Recipe Works
Light on Fat, High in Flavor: Thanks to the use of egg whites and minimal oil, these muffins keep the fat content low while still being incredibly moist and tender.
Versatile Ingredients: Whether you have fresh or frozen blueberries, this recipe adapts easily, making it a year-round treat.
Naturally Sweetened: These muffins are sweetened with maple syrup which adds a rich, natural flavor.
Whole Grain Benefits: We use whole-wheat flour for added texture and flavor.
Recipe Tips
Use overripe bananas: The darker and spottier, the better. This amps up sweetness and moisture.
Don’t thaw frozen blueberries: Toss straight from the freezer into the batter to avoid blue-streaked muffins.
Fill muffin tins to the top: For tall, domed muffins, pack each cup full and start with a high oven temp.
Watch the bake time: That 5-minute blast at 425°F gets them rising. Just don’t forget to drop the temp after.
Cool completely before removing: These muffins are tender. Let them set fully or risk losing the bottoms.
Low Fat and Naturally Sweetened
These low fat blueberry banana muffins are naturally sweetened and they don’t taste like a compromise. They’re soft, full of real fruit, and topped with a crisp, citrusy streusel that makes every bite interesting. A smart way to use ripe bananas, and maybe skip the coffee shop muffin for once. You should also try our blueberry spelt muffins.
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Lightened Up Blueberry Banana Muffins
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Ingredients
Dry Ingredients:
- 1¼ cups all-purpose flour, 150 grams
- 1 cup whole wheat flour , 113 grams, or sprouted wheat flour
- 1 tablespoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Wet Ingredients:
- 3 egg whites
- ⅔ cup maple syrup
- 2 tablespoon olive oil
- 2 tablespoons plain yogurt
- 1 tablespoon vanilla extract
- 1 tbsp lemon zest, zest of 1 lemon
- 3 to 4 bananas, 1½ cups mashed
Add-in last:
- 2 cups fresh or frozen blueberries
Fat-free Lemon Oatmeal Streusel Topping
- ½ cup old-fashioned rolled oats
- ½ cup whole wheat flour
- ¼ cup granulated sugar
- 1 tbsp lemon zest, zest of 1 lemon
- 1 teaspoon ground cinnamon
- 1 egg white
Instructions
- Preheat the oven to 425°F (you will reduce the temperature after the muffins cook for 5 minutes)
- Grease 12 standard sized muffin tins or line them with paper baking cups. In a medium bowl, whisk all the dry ingredients together then set aside.
- In another bowl, whisk the egg whites, and maple syrup then add the oil, yogurt, vanilla and lemon zest and beat until well blended. Next add the mashed bananas.
- Fold the wet mixture into the flour mixture then fold in the blueberries.
Make the Oatmeal Streusel:
- Blend the oatmeal, flour, sugar, lemon zest, and cinnamon together then stir in the egg white until the mixture is moist.
- Fill the greased muffin tins completely full then sprinkle the tops with the streusel topping.
- Bake in the preheated oven at 425°F for 5 minutes then turn the oven down to 350°F and bake for 12 to 15 more minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool completely before removing from the muffin tins. The tender muffins can fall apart if you remove them while they are still warm.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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