Healthy Banana Blueberry Muffins

Healthy Banana Blueberry Muffins
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 159.4
  • Total Fat: 4.9 g
  • Cholesterol: 37.8 mg
  • Sodium: 15.2 mg
  • Total Carbs: 25.7 g
  • Dietary Fiber: 1.7 g
  • Protein: 3.6 g

View full nutritional breakdown of Healthy Banana Blueberry Muffins calories by ingredient
Submitted by:

Introduction

This recipe is adapted with a few modifications from Martha Stewart's Banana Blueberry Muffin Recipe. This recipe is adapted with a few modifications from Martha Stewart's Banana Blueberry Muffin Recipe.
Number of Servings: 6

Ingredients

    1 cup whole-wheat flour (spooned and leveled)

    3/4 cup all-purpose flour, (spooned and leveled)

    1/4 cup Quaker Oats oatmeal

    1 teaspoon baking soda

    1/2 teaspoon salt

    1/4 cup unsalted butter, room temperature

    1/4 cup applesauce

    1/3 cup Splenda

    1/3 cup Splenda brown sugar blend

    2 large eggs

    2 ripe bananas (about 1 pound)

    1/3 cup Skim milk

    1 teaspoon pure vanilla extract

    1 cup frozen blueberries (or fresh)

    Makes 12 muffins.

Tips

Please note - I halved the recipe for my use and it turned out great, so that's why the nutritional information is based on 6.


Directions

Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners. In a bowl, whisk together flours, oatmeal, baking soda, and salt.


In a large bowl, beat butter, applesauce, and sugars with a mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, mash bananas with a fork (you should have 3/4 cup); stir in milk and vanilla.

With mixer on low, alternately add flour mixture and banana mixture to butter mixture, beginning and ending with flour mixture; mix just until combined. Fold in blueberries.

Divide batter among muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, around 20 minutes, rotating pan halfway through. Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more.


Rate This Recipe