Low-Fat Banana Blueberry Muffins ~ Gluten-Free

Low-fat banana blueberry muffins are soon to be a favorite. A tender muffin with rich banana flavor and blueberries in every bite. I have found fresh blueberries are best but not required for these muffins.

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I am sure you have heard how healthy blueberries are for our bodies.

Here are a few reasons why you should include this sweet, nutritious fruit in your diet:

• It may help reduce the risk of heart disease
• Help in strengthening bones
• They are nutrient dense
• High antioxidant levels
• Protect against aging
• Aid in maintaining brain function and memory

To Make Low-Fat Banana Blueberry Muffins, You Will Need These Ingredients:

• Oat flour ~ certified gluten-free if needed
• Baking soda
• Baking powder ~ corn-free if needed
• Cinnamon
• Sugar
• Chopped Walnuts ~ optional; omit for nut-free
• Bananas ~ no spots for Low FODMAP
• Vanilla yogurt ~ I used Yami Lactose Free, sub with dairy-free if needed
• Pure maple syrup
• Any milk or non-dairy milk ~ I used Macadamia Milk
• Pure vanilla extract
• Fresh blueberries ~ frozen are ok, but I prefer fresh for these muffins

Like many muffin recipes, this banana blueberry muffin can also be made into delicious baked donuts. Bake at 350 for 20 minutes or until a toothpick inserted comes out clean.

I like to make 12 muffins and use the rest of the batter for pancakes. For the best and fastest pancakes, I use my Dash Mini Maker. The pancakes are delicious and a fun handheld snack for kids too.

Enjoy!

Freeze leftovers or store them in an air-tight container for 2-3 days.

Print Recipe

Low-Fat Banana Blueberry Muffins

Deliciously tender and super flavorful banana muffins with blueberries in every bite. Gluten-free and vegan options.

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Course: Breads and Rolls, Breakfast, Brunch, Snacks

Cuisine: American

Keyword: low-fat banana blueberry muffins

Servings: 16 Muffins

Calories: 140kcal

Author: Mary Krick

Ingredients

• 2 cups Oat flour
• 1 tsp Baking soda
• 3/4 tsp Baking Powder ~ corn-free if needed
• 1/2 tsp Cinnamon
• 2 tbsp Sugar
• 1/4 cup Chopped walnuts ~ optional omit for nut-free
• 1 1/2 cup Mashed spotted bananas ~ no spots for Low FODMAP
• 1/2 cup Plain or vanilla non-dairy yogurt ~ lactose free for Low FODMAP
• 1/2 cup Pure maple syrup
• 1/3 cup Non-dairy milk
• 2 tsp Vanilla extract
• 1 cup Fresh blueberries

Instructions

• Preheat oven to 350-degrees F.
• Prepare the muffin tin with cupcake holders.
• In a mixing bowl combine dry ingredients and chopped nuts if adding them. Stir to combine ingredients.
• Make a well in the center of the dry ingredients and add all the rest of the ingredients. Stir well to combine.
• Fold in blueberries
• Fill the muffin tin sections 3/4 full.
• If you decide to make a snack cake line the 8-inch square baking pan with parchment paper and pour in half of the batter.
• Bake muffins for 25 minutes. Bake snack cake 30 minutes or until a toothpick inserted comes out clean.
• Let muffins sit for 7-10 minutes before removing from pan.
• Store leftovers in the refrigerator in an airtight container.

Notes

**Corn-free baking powder

 

Nutrition

Serving: 1Muffin | Calories: 140kcal | Carbohydrates: 26g | Protein: 3g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 0.4mg | Sodium: 80mg | Potassium: 213mg | Fiber: 2g | Sugar: 12g | Vitamin A: 42IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 1mg