Lightened Up Blueberry Banana Muffins
This low fat banana blueberry muffin recipe is a makeover for our more indulgent banana blueberry muffins. These muffins have less added fat and they are higher in fiber, but they are still moist and tender. The crunchy crumb topping is completely fat free.
Servings: 12 to 18 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
- 1 tbsp lemon zest zest of 1 lemon
- 1-½ cups mashed bananas (about 3-4 bananas)
Add-in last:
- 2 cups fresh blueberries or frozen
Fat-free Lemon Oatmeal Streusel Topping
- ½ cup oats
- ½ cup whole wheat flour
- ¼ cup sugar
- 1 tbsp lemon zest 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.
Video
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.
Nutrition
Serving: 1 | Calories: 202kcal | Carbohydrates: 50g | Protein: 6g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 209mg | Fiber: 4g | Sugar: 15g
