Macro Friendly Blueberry Banana Muffins

Be the first to rate this recipe!

This post may contain affiliate sales links. Please read my disclosure policy.

baked muffins in muffin tins
PrintPrint Pin ItPin It

Macro Friendly Blueberry Banana Muffins

I love adding mashed banana to baked goods because it keeps them so moist and delicious while keeping the fat in the overall recipe lower. Since we have lots of blueberries on our blueberry bushes, I thought it fitting to add some blueberries (and optional streusel!) to this recipe.
servings 15 muffins
Prep Time 15 minutes
Cook Time 18 minutes


  • 6 tablespoons truvia
  • 1/4 cup granulated sugar
  • 5 tablespoons vegetable oil or canola oil
  • 3/4 cup mashed banana
  • 2 large egg whites or 6 tablespoons liquid egg whites
  • 1 teaspoon vanilla
  • 1/4 cup plain, nonfat greek yogurt
  • 1 1/2 cups all purpose flour
  • 1/4 cup nonfat milk powder
  • 1/4 cup collagen peptides 2 scoops if using vital proteins
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup fresh blueberries

For the streusel (optional):


  • Preheat oven to 350 degrees. Spray 15 muffin cups in two tins with nonstick cooking spray. Set aside.
  • In a large bowl, stir truvia, sugar, oil, banana, egg whites, vanilla and yogurt together. Add in remaining dry ingredients and stir until just incorporated. Scrape the sides of the bowl to ensure batter is well mixed. Gently fold in blueberries. Spoon into prepared muffin tins. I used a large cookie scoop which was 3 tablespoons in size.
  • For the streusel, in a small bowl, mix butter, flour, oats and sugars together until moist crumbs form. Sprinkle over each muffin. Bake muffins 15-20 minutes.
  • Remove from oven, cool at least 10 minutes before removing from pan. Store cooled muffins in an airtight container for up to 3 days.


More accurate macros for this recipe (1 muffin): 183 calories, 5.1g P/ 31.2g C/7.1g F.


Calories: 203kcal | Carbohydrates: 26g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 222mg | Potassium: 155mg | Fiber: 1g | Sugar: 9g | Vitamin A: 195IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 1mg
Course: Breakfast
Cuisine: American

Share a Comment

Your email address will not be published.

Recipe Rating