Blueberry Banana Muffins

Blueberry Banana Muffins

3.8 of 5 (13)
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 140.2
  • Total Fat: 0.9 g
  • Cholesterol: 18.0 mg
  • Sodium: 232.5 mg
  • Total Carbs: 29.8 g
  • Dietary Fiber: 2.3 g
  • Protein: 4.2 g

View full nutritional breakdown of Blueberry Banana Muffins calories by ingredient


Introduction

This recipe comes about from using the "Create A Muffin" recipe from The Complete Tightwad Gazette. This is a family favorite and uses up that last banana that no one has eaten and is about to go to mush on your counter. This recipe comes about from using the "Create A Muffin" recipe from The Complete Tightwad Gazette. This is a family favorite and uses up that last banana that no one has eaten and is about to go to mush on your counter.
Number of Servings: 12

Ingredients

    1 1/2 cups all purpose flour
    1 cup whole wheat flour
    1 Tbsp baking powder
    1/2 tsp salt (you can use up to 1 tsp if you prefer)
    1/4 cup sugar (you can raise or lower this slightly, depending on how sweet you like things)
    1 large egg
    3/4 cup milk
    1/2 cup, or 1 snack size cup, unsweetened applesauce
    1 very ripe banana, mashed
    1 cup unsweetened frozen blueberries

Directions

Preheat oven to 350 degrees. Lightly spray 12 cup muffin pan with cooking spray.

Blend dry ingredients (flour, whole wheat flour, baking powder, salt, sugar). Mix in egg, milk, and applesauce. (The applesauce is your substitute in place of the oil that most recipes use. Unsweetened is best!) Add in banana and blueberries and gently stir just until blended.

Divide batter evenly into 12 muffin cups and bake in oven for 20 to 25 minutes. Muffins are done when toothpick inserted in center comes out clean. Cool on rack and enjoy!

Muffins freeze beautifully. Recipe is easily doubled.

Recipe makes 12 muffins. Serving size is 1 muffin.

Number of Servings: 12

Recipe submitted by SparkPeople user SUNSHINETREVA.

Member Ratings For This Recipe


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    Very Good
    2 of 2 people found this review helpful
    I added 1/2 c of white sugar by mistake. Then also added just under 1/4 c brown sugar. I used fresh blueberries, extra bananas and strawberry applesauce. Amazing, but successful after all that! Very moist and tasty. Will make again. - 7/7/08


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    Incredible!
    1 of 1 people found this review helpful
    Made these today and they were terrific. They puffed up nicely, were moist with nice flavour. I will be making these often at only 140 calories. - 5/13/12


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    Very Good
    1 of 1 people found this review helpful
    I made these with homemade applesauce and 1/4 cup more of milk. They were tasty!! - 5/11/11


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    Incredible!
    1 of 1 people found this review helpful
    Really yummy! I don't have a muffin tin, so I made this in a pan, & it made a great muffin loaf! I used fresh blueberries, added a smidge more milk, & used 1 cup brown sugar, 3 tsb. cinnamon, & some vanilla extract, to make it sweet. - 3/16/11


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    I found this batter pretty stiff so I added two tbl of canola oil and for extra flavor I added 1/2 cup of dries apricots. These are not as sweet as normal muffuns but they are still quite good - 12/31/13


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    Good
    These were good but I would add Splenda brown sugar next time - I used honey this time and added another banana; still pretty dense and not very sweet. - 12/24/10


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    Sounds Yummy - 9/27/10


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    Have to try those with the berries I picked today! - 8/11/09


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    O.K.
    Made them last night. Cloves or Coriander might give it the flavor the muffins need. - 8/2/08


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    Good
    I made these with splenda, fresh blueberries and an extra banana. They're pretty tasty and perfect for a quick breakfast before working out. - 7/25/08


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    I made these with fresh blueberries and my DS said the berries tasted sour (but he ate FOUR muffins, lol!). I would use a little more sugar next time. - 7/22/08


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    Wow! These are great! I went blueberry picking this morning so I have loads of berries to use! I doubled the berries to two cup and used about a 1/3 of a cup of sugar. Yum! - 7/20/08


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    Good
    I used fresh blueberries, and they worked fine. Very heavy and filling. I used the 1/2 c sugar, but if you're looking for box-muffin sweetness, try 3/4-1 c sugar as they didn't have the sweetness of muffins at all. The banana added a pleasant sweetness, though. Hubby thought they were just "okay". - 7/4/08


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    I haven't made this yet but I am going to tonight sounds really good - 7/1/08


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    O.K.
    This was okay, but not all that great. I even used 1/2 cup sugar instead of 1/4. But maybe it was cause I used all whole wheat flour and it made it too heavy? - 6/25/08


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    Incredible!
    Delicious and filling. The only change I made was to add 1/4 cup more milk in order to get a better batter consistency. - 6/22/08


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    I haven't made this yet, but plan to in the near future. It sounds wonderful - 6/18/08