Banana, Blueberry and Lemon Muffins

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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 189.7
  • Total Fat: 6.3 g
  • Cholesterol: 28.1 mg
  • Sodium: 189.5 mg
  • Total Carbs: 30.7 g
  • Dietary Fiber: 1.7 g
  • Protein: 4.7 g

View full nutritional breakdown of Banana, Blueberry and Lemon Muffins calories by ingredient
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Low fat and low sugar, yet still moist and delicious. Low fat and low sugar, yet still moist and delicious.
Number of Servings: 14


    385g Plain white (all purpose) Flour
    3 tsp Baking powder
    grated zest of 2 Lemons
    one pinch of Salt (optional)
    21 tsp of Sucralose (Splenda) sweetener
    250g Blueberries, frozen unsweetened
    3 medium over ripe Bananas, mashed
    4.5 tbsp Canola (Rapeseed) oil
    2 large Eggs
    280ml 2% fat Milk
    40ml Lemon juice


Over ripe bananas can be stored in their skins in the freezer, then when needed defrosted, one end snipped off with scissors and the pulp squeezed out like toothpaste. No mashing required.


Stir all the dry ingredients together. Lightly whisk all wet ingredients together in a bowl, then stir into dry ingredients. Pour the mixture into prepared muffin tins and bake at 180C, or 160C Fan, 350F, Gas 4 for 25-30 minutes until golden brown. Allow to cool for 5 minutes in the tins then place on a cooling rack. Enjoy!

Serving Size: makes 14 muffins

Number of Servings: 14

Recipe submitted by SparkPeople user 1954MARG.

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