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Feb 18
30

Banana Blueberry Muffins

Banana Blueberry Muffins

Drop what you’re doing, because you’re going to want to make these easy Banana Blueberry Muffins right away! You may already have all the ingredients needed in your kitchen. I originally made these as a fun breakfast I thought my 11-month-old would enjoy, but I definitely ended up eating way more of them than she did (though she definitely ate some too). They’re so good! I can’t stop making them. My whole house smells amazing while they’re in the oven and I love the fluffy texture, lightly sweet banana flavor and the juicy bursts of blueberries throughout. These Banana Blueberry muffins are perfect as part of a healthy breakfast or as a snack, and each muffin is just 141 calories or 4 WW Freestyle SmartPoints!

I drastically reduced the sugar in this recipe, and I think the results are actually the perfect amount of sweet. Bananas are naturally sweet, just make sure you use ripe ones (not green ones!) and they should add tons of flavor to your muffins!

Banana Blueberry Muffins

Looking for more sweet or savory lightened up breakfast recipes? Check out my Sausage and Pepper Egg Bake, Ultimate Tater Tot Breakfast Casserole, Apple Cinnamon Pancakes, Triple Berry Yogurt Bowl, Banana Bread, Sausage Apple Cheddar Frittata, Berry French Toast Muffins, Ham and Cheese Egg Cups, Orange Cranberry Baked Oatmeal Singles, Pear Gingerbread Baked Oatmeal Singles, Apple Streusel French Toast Muffins, Ham and Cheese Hash Brown Quiche, Pumpkin Chocolate Baked Oatmeal Singles, and many more in the Breakfast section of my recipe index!

Print

Banana Blueberry Muffins

Yield: 12 muffins

Ingredients:

  • 3 large ripe bananas, mashed smooth with a fork
  • 1 large egg
  • 1/3 cup white sugar
  • 1 teaspoon vanilla extract
  • 5 tablespoons light butter, melted (I use Land O’Lakes)
  • 1 cup blueberries
  • 1 ½ cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Directions:

  1. Preheat the oven to 375. Mist 12 cups in a muffin tin with cooking spray.
  2. Combine the mashed bananas, egg, sugar and vanilla in a large mixing bowl and stir together with a fork until thoroughly mixed. Pour in the melted butter and stir until combined. Add the blueberries and stir to mix in.
  3. In a separate bowl, stir together the flour, baking soda, baking powder, and salt. Add the dry ingredients to the banana mixture and stir together until combined into a batter.
  4. Spoon the batter evenly between the prepared muffin cups. Bake for 20 minutes until the muffins are baked through and a toothpick inserted into the middle comes out clean.

WW Freestyle SmartPoints:
4 per muffin (SP calculated using the recipe builder on weightwatchers.com)

Weight Watchers Points Plus:
4 per muffin (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information per muffin:
141 calories, 26 g carbs, 11 g sugars, 3 g fat, 2 g saturated fat, 2 g protein, 2 g fiber (from myfitnesspal.com)

adapted from Genius Kitchen

30 comments on “Banana Blueberry Muffins”

  1. These look delicious! I’m going to make some for breakfast tomorrow. Is there oatmeal in them? I didn’t see it in the ingredients but the instructions say “spoon the oatmeal batter…” Just want to make sure I don’t leave anything out.

    • Oops! I just fixed it. No oatmeal. I always use one of my previous recipes for formatting and I somehow left that word in there. Thanks for catching it so quickly!

  2. Making these now!  I Used chocolate chips instead of bb because I made them for my kids not me 🙂
     I love that it FILLED the muffin tins and makes big ones! 

    Super yummy! 

  3. I only have two bananas.. think I can halve the recipe just fine or make all twelve with 2 bananas?!  I want them tmrw!

    • It’s hard to say, I haven’t tried it with two, so I would suggest halving the recipe. The only ingredient that’ll be weird is half an egg!

  4. These sound delicious! Like that there is less sugar too. However when I use my calculator on my Weight Watchers app, it indicates 6 Freestyle points. Please advise. Thank you

    • Hi Georgette,
      I think this excerpt from my FAQs page will help!

      I ran the nutrition information you posted through the points calculator and it doesn’t match the SmartPoints value you listed for the recipe – which one is right?
      The best way to calculate the SmartPoints for a recipe is to use the recipe builder on the Weight Watchers website. The recipe builder recognizes zero point foods and does not assign them a value in the overall SP calculation, however these foods still contain calories, sugar, etc. If you plug the nutrition information for the recipe into the SP calculator it will count the nutrition information for these foods in the overall points per serving, often giving you a completely different result than the recipe builder.

  5. I have loved every recipe of yours that I’ve tried. Do you have a plain blueberry muffin recipe? I absolutely hate bananas! I can even taste small amounts of it in recipes that say you really can’t taste them. Keep doing what you’re doing cause your recipes are awesome 🙂

  6. These look so good. Never had a blueberry banana flavor of anything. HA!

    • Thanks for the recipe! I’m making these for breakfast for the week. For storing, do you suggest the fridge or just an air tight container on the counter?

    • You can keep them on the counter for a couple days, but if you’re planning to keep them for the week, I’d toss them in the fridge. I hope you love them!

  7. Do you know about how much banana this is? I have a bag of mashed bananas in my freezer I need to use, but I don’t know how many bananas are in there, just that it’s 3 cups of mashed banana, lol.

  8. Hi Emily, any idea how these would be using the Splenda Stevia blend? Lowering the points would be my only motivation for doing so.

  9. Do you know if these muffins freeze well?

  10. Do you think I could use apple sauce instead of butter to lower the smart points? I’m Canadian, so we don’t have light butter.

  11. Making these this weekend, any idea if can I sub Light Olivio for the light butter?

    • Hi Nate,
      I’m sorry, but I have never tasted nor baked with Olivio before so I really can’t say! Report back if you try it!

  12. Do you store them on the counter or I. The fridge? 

  13. Light Olivio worked great and these are delicious! Next time I think we’ll toss the blueberries in flour before baking, they sunk to the bottom. Regardless another great recipe, thanks!

  14. Does it matter if I use fresh or frozen blueberries?

    • I have never used frozen so I can’t say from experience. They might be wetter. If you try it let me know!

  15. Emily
    Do you think I could make this in a loaf pan?

    Thanks
    Donna

  16. Made this yesterday using frozen blueberries I had in the freezer from last summer.. absolutely delicious! Most and tasty.. will be making these again and again! I have never been disappointed in any recipe I have tried from your site!

  17. I made these for lunch this week, warmed them up with a little I can’t believe it’s not butter, AMAZING!!!

  18. I just finished making these and they were great!  I love that they have less sugar yet are still perfectly sweet.  I added 1 cup of chopped pecans since we love them in our muffins. Otherwise didn’t change a thing.  Thanks for a great recipe, and also your Baked Oatmeal Singles as well.  We make those all the time!

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