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–+ servings
gluten-free low-fat banana blueberry muffins
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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
Cook Time25 minutes
Total Time40 minutes
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