Banana Blueberry Muffins

Banana Blueberry Muffins

4.4 of 5 (8)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 229.6
  • Total Fat: 9.5 g
  • Cholesterol: 0.2 mg
  • Sodium: 313.4 mg
  • Total Carbs: 34.3 g
  • Dietary Fiber: 5.5 g
  • Protein: 4.8 g

View full nutritional breakdown of Banana Blueberry Muffins calories by ingredient
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Number of Servings: 6


    1/2 C. Splenda for Baking (0 calorie)
    1.5 C. Whole Wheat Flour
    1 Tsp. Baking Soda
    1 Tsp. Cinnamon
    1/4 Tsp. Salt
    2 Bananas - med. (mashed)
    1/2 C. Blueberries
    1/4 C. Canola Oil
    1/4 C. Skim Milk
    1 Tsp. Vanilla Extract


Preheat oven to 375 degrees.

Mix all dry ingredients in a medium to large bowl. In a separate dish mash the peeled bananas. Add all liquids to the dry ingredients along with the bananas and stir only until moist. Fold in blueberries. Spoon into a 6-well muffin pan that has been sprayed with non-stick cooking spray. Bake 22 minutes.

Makes 6.
( I recommend wrapping these individually in saran wrap & refridgerating if they are not all eaten the day you make them. Can be microwaved for about 20 seconds when cold, to make them more like they just came out of the oven.) ENJOY!!!!

Number of Servings: 6

Recipe submitted by SparkPeople user REDFISHNFOOL.


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Member Ratings For This Recipe

  • incredible!!! I loved that they are so easy to make with ingredients I have on hand! - 8/9/16

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  • Delicious!!! - 3/13/15

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  • I loved these. I used regular sugar too. Since I doubled the recipe I did use a little bit of white flour since the kinds are not used to only whole wheat. They were great! - 4/23/12

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  • this recipe is really great - 6/29/10

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  • I made these today (my first Spark recipe!) and they were really good! I used regular sugar as that was all I had, but I was happy not to have to use any eggs. I left out the salt, and they were still very flavorful. I think the banana really bulked them up. - 2/27/10

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  • I didn't have Splenda so used sugar and Sweet-n-Low. I had to add just a little more milk and I yielded 8 muffins. They were very good. - 2/22/09

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  • I made these for visiting family and everybody enjoyed them. They were a little sweet for me so would cut the splenda in half next time. - 3/7/08

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  • Very yummy. I have made them several times and everyone loves them. - 8/22/07

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  • mmmmmmmm, these are so good! I had to make a second batch the same morning for my Mom and Brother. I feel healthier just eating them. They even turned out as pretty as the picture!! - 7/7/07

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