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.
Packed with bananas, blueberries, and whole grains, these muffins are a delicious way to start the day. Let’s dive into this recipe that promises flavor without extra added fat!
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.
Ingredients
- Pantry: All-purpose flour, Whole grain flour, Baking powder, Baking soda, Cinnamon, Salt, oil.
- Fridge items: Egg whites, Maple syrup, Plain yogurt.
- Produce: Blueberries, bananas, lemon
How to Make Them
- Preheat the oven and prepare the muffin tins.
- Mix the dry ingredients in one bowl and the wet ingredients in another.
- Combine wet and dry ingredients then fold in the blueberries.
- Prepare the streusel topping.
- Fill the muffin tins, top with streusel, and bake.
Recipe Variations
Whole-Wheat Muffins: Using whole grain pastry flour instead of regular whole grain flour can make a significant difference in the outcome. Whole grain pastry flour is milled from a softer wheat, which results in a finer, lighter texture.
Nutty Banana Blueberry Muffins: Toss in some chopped walnuts or pecans for an added crunch and texture.
Spice it Up: Add a dash of nutmeg or ginger for a warm, spicy flavor.
Tips for Muffin Success
- Avoid overmixing the batter to keep muffins light and fluffy.
- For uniform muffins, use an ice cream scoop to fill the muffin tins.
- If using frozen blueberries, do not thaw them first.
- For the best results, use a very ripe bananas in this recipe. A banana that has turned brown is ideal, as its natural sugars are at their peak. This means your muffins will have a naturally sweeter flavor and a perfectly moist crumb, all thanks to the humble, overripe banana.
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Frequently Asked Questions
Absolutely! Frozen blueberries will work great in this recipe but make sure they are still frozen when you add them to the batter.
If you eliminate the fat completely, the muffin won’t be as tender and moist.
There are 200 calories in these muffins. The mashed banana, yogurt, and oil helps keep them tender and moist even though they are low in fat.
Storing Extras
Store the muffins in an airtight container at room temperature for up to 2 days, or freeze for longer shelf life. Since these is lower in fat, they will dry out quicker than standard blueberry banana muffins even though the mashed banana helps keep them moist.
Our whole grain Banana Blueberry Muffins beautifully demonstrate that low fat baking can be incredibly flavorful and satisfying.
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Lightened Up Blueberry Banana Muffins
Ingredients
Dry Ingredients:
- 1-¼ cups all-purpose flour (150 grams)
- 1 cup whole wheat flour or sprouted wheat flour (113 grams)
- 1 tablespoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon 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
- zest of 1 lemon
- 1-½ cups mashed bananas (about 3-4 bananas)
Add-in last:
- 2 cups fresh or frozen blueberries
Fat-free Lemon Oatmeal Streusel Topping
- ½ cup oats
- ½ cup whole wheat flour
- ¼ cup sugar
- zest of 1 lemon
- 1 teaspoon cinnamon
- 1 egg white (about 1-½ tablespoons)
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.
Notes
- If you are using frozen blueberries, do not thaw them before adding them to the batter. Toss frozen blueberries in a couple of tablespoons of flour first. This will prevent the blueberries from falling to the bottom of the muffin.
- This low fat muffin batter will make 18 slightly smaller muffins if you fill the muffin cups 3/4 full.
- Fill the muffin tins all the way to the top and bake the muffins at 425°F for 5 minutes then turn the oven down to 350°F for the rest of the baking time. The initial burst of extra heat will help the muffins rise taller but don't forget to turn the oven down after 5 minutes or they will burn. Don't open the door of the oven when you turn the heat down.
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