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
- 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
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.
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