Macro Friendly Blueberry Banana Muffins

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.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 18

Servings muffins

Calories 203kcal

Ingredients

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):

1/4 cup very soft butter
3/4 cup all purpose flour
1/4 cup rolled oats
2 tablespoons brown sugar
2 tablespoons truvia

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