No-Sugar-Added Blueberry and Banana Wheat Muffins

4.2
(105)
88 Reviews
21 Photos

For the health-conscious breakfast eater, this is a great substitute for fattier counterparts. You can use all-purpose flour in place of the wheat flour if desired. Other fruits can be substituted as well!

Submitted by Speck
Published on April 3, 2019
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Prep Time:
15 mins
Cook Time:
15 mins
Additional Time:
30 mins
Total Time:
1 hr
Servings:
18
Yield:
18 muffins
Jump to Nutrition Facts

Ingredients

  • 1 cup mashed bananas

  • 1 egg

  • ½ cup water

  • ½ cup vegetable oil

  • 2 cups wheat flour

  • 1 teaspoon baking soda

  • 2 ¼ teaspoons baking powder

  • 1 cup fresh or frozen blueberries

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease 18 muffin cups, or line with paper muffin liners.

  2. Mix together mashed bananas, egg, water, and oil in a large bowl. Mix in flour, baking soda, and baking powder until mostly smooth (you will still see lumps from the banana, but that's okay!). Gently fold the blueberries into the batter.

  3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 15 minutes. Remove muffins from tins, and cool on a wire rack.

Nutrition Facts (per serving)

125 Calories
7g Fat
15g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 18
Calories 125
% Daily Value *
Total Fat 7g 8%
Saturated Fat 1g 5%
Cholesterol 10mg 3%
Sodium 119mg 5%
Total Carbohydrate 15g 5%
Dietary Fiber 1g 3%
Total Sugars 2g
Protein 2g 4%
Vitamin C 2mg 2%
Calcium 30mg 2%
Iron 1mg 4%
Potassium 70mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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