Best Skinny Banana Blueberry Muffins Recipes

SKINNY BANANA BLUEBERRY MUFFINS

Steps:

• 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, 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 12 muffin tins. Fill all the way to the top. Bake for 20 minutes until very lightly browned on the edges. A toothpick inserted in the center should come out clean. Allow the muffins to cool completely.
• *Note: Do not use cupcake liners; muffins will stick to them.

EASY MOIST BANANA BLUEBERRY MUFFINS

Steps:

• Mash bananas in a large mixing bowl.
• Add sugar and egg.
• Add butter and blueberries.
• Combine dry ingredients and gently stir into banana mixture.
• Pour into 12 well-greased muffin cups.
• Bake at 375 degrees for 20 minutes.

BLUEBERRY-BANANA MUFFINS

Steps:

• Preheat the oven to 400 degrees F. Line a 12-cup muffin tin with paper liners. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. If using, add the ground cinnamon, ginger or pie spice.
• In a separate bowl, whisk the eggs until combined. Whisk in the cooled melted butter or oil, milk and vanilla extract. Stir in the bananas.
• Add the wet ingredients to the bowl with the dry ingredients and stir just to combine. Stir in the blueberries until just combined.
• Fill each paper liner in the prepared muffin tin at least three-quarters of the way with batter. If desired, sprinkle the tops with sugar in the raw.
• Bake the muffins until they rise and a toothpick inserted into the center comes out clean, 18 to 25 minutes. Let cool a few minutes in the pan, then remove the muffins to a rack to cool completely.