Banana Blueberry Muffins
These banana blueberry muffins are bursting with fruit and spices. Tender and moist, you would never guess that they were healthy!
Servings: 12 Servings
Preheat the oven to 350 degrees F. Lightly coat a muffin tin with cooking spray.
In a large bowl, stir together the bananas, coconut palm sugar (or brown sugar), applesauce, egg and vanilla extract.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
Stir the flour mixture into the banana mixture until combined. Stir in two-thirds of the blueberries.
Spoon the muffin batter into the prepared muffin cups.
Bake until a toothpick inserted in the center of the muffins comes out clean, 15 to 17 minutes.
Remove the muffins from the pan and allow to cool. Serve.
Weight Watchers Points: 4 (Blue - Freestyle SP) / 4 (Green) / 4 (Purple)
Note 1: Overripe bananas are the best for banana bread, smoothies and muffins because the natural sugars intensify as the banana ripens. I use bananas that are spotted and slightly soft. Avoid fruit with large bruises.
Note 2: For higher fiber and healthier muffins and quick bread, I turn to whole wheat pastry flour. It has a lighter texture than regular whole wheat flour. You could substitute with a half and half mixture of all-purpose flour and white whole wheat flour.
Note 3: If using frozen blueberries, there’s no need to defrost them first.
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the Sparks nutrition calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Serving: 1muffin | Calories: 133.9kcal | Carbohydrates: 33.2g | Protein: 2.9g | Fat: 1.2g | Saturated Fat: 0.2g | Cholesterol: 15.5mg | Sodium: 252.8mg | Fiber: 3.3g | Sugar: 14.3g