Muffins - Skinny Banana Blueberry

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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 154.1
  • Total Fat: 0.9 g
  • Cholesterol: 14.2 mg
  • Sodium: 146.3 mg
  • Total Carbs: 33.4 g
  • Dietary Fiber: 1.7 g
  • Protein: 5.7 g

View full nutritional breakdown of Muffins - Skinny Banana Blueberry calories by ingredient
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Number of Servings: 15


    2 and 1/2 cups flour
    1 teaspoon baking soda
    1/4 teaspoon salt
    1/2 teaspoon ground cinnamon
    1/4 cup honey
    1/2 cup light brown sugar, loosely packed
    1 scoop protein powder(unflavored/vanilla/strawberry)
    1 cup mashed very ripe banana (about 2 large very ripe bananas)
    1/4 cup nonfat vanilla greek yogurt
    1 large egg, beaten
    1 cup milk
    1 and 1/4 cup fresh or frozen blueberries


Freeze well; can be frozen in individual portions


Preheat oven to 325F degrees. Spray 15 muffin tins with nonstick spray. Set aside.

In a large bowl, gently toss the flour, baking soda, salt, protein powder and cinnamon together until combined. Set aside.

In a separate bowl, mix the honey and brown sugar together - it will be thick and lumpy. Try to get out as many lumps as you can - a fork works well to break it up. Add the mashed banana, yogurt, and beaten egg. Slowly pour the wet ingredients into the dry ingredients. Gently begin to fold it all together. It will be very thick. Add the milk slowly and continue to gently mix the ingredients together. The milk will thin everything out, but the batter will still remain thick. Gently fold in the blueberries. Do not overmix the batter, which will lend tough, dry muffins.

Divide the batter between 15 muffin tins. Fill all the way to the top.

Bake for 17-18 minutes until very lightly browned on the edges. A toothpick inserted in the center should come out clean. Allow the muffins to cool completely.

Serving Size: 15

TAGS:  Snacks |

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