Macro Friendly Blueberry Banana Muffins

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baked muffins in muffin tins

Macro Friendly Blueberry Banana Muffins

Katie Cooksey
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.
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Prep Time 15 minutes
Cook Time 18 minutes
Course Breakfast
Cuisine American
Servings 15 muffins
Calories 203 kcal

Ingredients
  

For the streusel (optional):

Instructions
 

  • 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.

Notes

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

Nutrition

Calories: 203kcalCarbohydrates: 26gProtein: 8gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 1mgSodium: 222mgPotassium: 155mgFiber: 1gSugar: 9gVitamin A: 195IUVitamin C: 2mgCalcium: 51mgIron: 1mg
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Hi, I'm Katie, a professional recipe developer who spends countless hours perfecting recipes so you can know with confidence that what you see is exactly what you’ll get.

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