Ingredients for Skinny Banana Blueberry Muffins
- White Whole Wheat Flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Ground Cinnamon
- ¼ cup honey
- Light Brown Sugar
- Banana
- Nonfat Yogurt
- 1 large egg
- ½ cup milk
- 1 cup frozen blueberries
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How to Make Skinny Banana Blueberry Muffins
- Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners or grease and flour the tin.
- In a medium bowl, whisk together 1 ½ cups whole wheat flour, 1 teaspoon baking soda, ½ teaspoon salt, and ¼ teaspoon ground cinnamon.
- In a large bowl, mash 2 ripe bananas until smooth. Add ¼ cup honey, ¼ cup packed light brown sugar, and mix well until combined.
- Whisk in ½ cup plain Greek yogurt and 1 large egg until thoroughly blended.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- In a small bowl, toss 1 cup frozen blueberries with 1 tablespoon whole wheat flour to prevent bleeding.
- Gently fold the blueberries into the batter.
- Add ½ cup milk and gently stir until the batter is just combined and slightly thinner. Do not overmix.
- Fill each muffin cup about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
73g
Fat
3g
Carbs
13g
