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Healthy Blueberry Muffins

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Did I scare you off with the word healthy?  For those who are still reading, I have a nice treat in store for you!  I whipped these babies up because I had some seriously overripe bananas begging to be used and also scored three pints of blueberries for $1.50 each at Aldi (love Aldi!).  These are healthy in every sense of the word: whole wheat, all-natural, sugar-free, and low fat.  Each muffin comes in at just 3 Points Plus.  And yes, they are quite delicious!  Maybe not delicious in the same way that a white, sugar-sweetened blueberry muffin with streusel topping is delicious, but delicious in a way that makes you happy not only in your mouth but in your overall sense of well-being.

I calculated the nutritional information for the recipe using both Truvia and sugar (since most people probably don’t have Truvia sitting around in their home), and either way the muffins come to 3 Points Plus.    If you like baking sugar-free, I encourage you to try Truvia because in my experience it acts like sugar in baking, unlike many substitutes.  (I’ve used it before in my Chocolate Chip Banana Bread and Apple Cake Mabel, both with excellent results.) It is all natural, coming from the stevia plant, so you don’t have to be scared of any side-effects.  There are none!  It is the only all-natural calorie-free sweetener out there (stevia, not Truvia.  There are many sweeteners made from stevia and Truvia is just one of them.)

I often complain to other bloggers when they fail to describe how their recipes taste because that is what I care about most when reading a recipe on a blog, so I’d better include my review too, lest those bloggers I’ve ticked off with my whining come back to haunt me. ;)  The banana flavor doesn’t come through at all on the first day, it just naturally sweetens the muffins and makes them moist without a lot of added fat. Somehow the banana flavor develops overnight because I could faintly taste it when eating the leftovers, which were just as good.  I also couldn’t detect the mace so I wouldn’t say it’s essential.  I just threw it in on a whim.  I thought the sweetness level was just right–not too sweet and not under-sweet.  The texture is very moist, tender, and the whole grain makes them a little more hearty than I’m used to, but they seem more wholesome for it, which I like.  The only thing I’d change next time is adding 1/2 cup more blueberries to make the muffins larger without changing the calories much (plus the blueberries add a lot of sweetness), and perhaps sprinkling a little sugar over the top of each before baking to make them prettier.  What I liked most was eating them warm so that the blueberries burst in my mouth and hot juice squirted out.  Oh, so delicious.

Healthy Blueberry Muffins

Printable recipe
Printable recipe with picture

3 medium over-ripe bananas
½ cup buttermilk
2 tablespoons canola oil
2 tablespoons Truvia, or 1/2 cup granulated sugar
1 teaspoon vanilla
½ teaspoon salt
½ teaspoon mace (optional)
1 ¼ cups white whole wheat flour
½ teaspoon baking soda
½ teaspoon baking powder
1 cup fresh blueberries (please try 1 1/2 cups!)

Preheat oven to 350 degrees. Grease or line 12 muffin cups with paper; set aside.   Get out your overripe bananas and peel them into a large bowl.

When I said I had overripe bananas, I meant really overripe.  There’s no reason why you can’t use black bananas in baking.  The older they are, the better they are for baking because they get sweeter and have more banana flavor (in this case, that doesn’t affect the flavor of the muffins but it’s great for banana bread).  You’ll only need three unless you’re doubling the recipe.  I happened to make this recipe twice because I put too much liquid and not enough flour in it the first time, so I was glad to have just the right amount of bananas to make another batch and perfect the recipe.

As you can see, the insides are nice and golden and very soft.

Mash ’em up.

Stir in the buttermilk, oil, Truvia (or sugar), vanilla, salt, and mace.

Add flour, baking soda, and baking powder, and stir until moistened but lumpy.

It doesn’t need to be any more mixed than this because you’ll be stirring it more when you add the blueberries.  The more you mix muffin batter, the tougher the muffins will be.

Stir in the blueberries.

Using an icecream scoop, divide the batter between prepared muffin cups. (I didn’t take any more pictures for some reason so just imagine one of the finished batter, and one of the filled muffin tin before baking. Thanks. :))  Bake 15-20 minutes, until done. Cool on wire rack for a few minutes before serving. Cool leftovers completely and store in a Ziploc bag or airtight container.

Makes 12 muffins.

Per muffin: 100 calories; 2.8 g fat; 17 g carbohydrates; 2.3 g fiber; 2.4 g protein; 3 Points Plus

Made with ½ cup sugar in place of Truvia: 133 calories; 2.8 g fat; 25 g carbohydrates; 2.3 g fiber; 2.4 g protein; 3 Points Plus

Recipe by Veronica Miller


About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

10 responses »

  1. Veronica these are delightful! When my bananas get tired I always peel and freeze them and they’re wonderful in desserts like this. I’m going to pull some out and give this recipe a try. They look SO good.


  2. healthy stuff??? nooo–boo!!! haha just kidding ;O) These look awesome! Great way to enjoy fresh Summer berries :D


  3. Loved your lengthy description of the flavor! =) There’s nothing like a good blueberry muffin–and wow on that price at Aldi.


  4. Your muffins always look so yummy, Veronica! Blueberry muffins are definitely one of my favorites. :)


  5. these look great….and 3p+? What a bonus! I have the most difficult time finding baked goods that I can get in under 4p+ that taste good…so I am so thinking of making these the next time I have some over ripe bananas.

    I almost never use artificial sweetners any longer, since more often than not, using plain old sugar doesn’t up the point value…but I think for diabetics…probably is good to know there is a good alternative to sugar…than again, I think they are even saying diabetics can eat some sugar without any problems too.

    I have to admit. I totally miss the mark in describing my recipes I post. I need to be more aware of that, because you are correct…that is something I always want to know about too!


    • Yes, you are right about diabetics and sugar. Well, type 1 diabetics. I think type 2 diabetics are supposed to keep their sugar intake low if they are not controlling it with insulin but by their diet and exercise. I’m type 1 and they tell us we can have anything, in moderation. We just have to take more insulin to cover the carbs, but it is honestly easier to keep a stable blood sugar if I’m not eating sugar. Plus, it’s really healthier to cut it out, so I was happy to find a way to do it without replacing it with some sort of chemical concoction that’s probably even unhealthier. :)


  6. OMG. Those bananas are the blackest bananas I have EVER seen! How long were they sat getting that dusty for? hehe. So brilliant. Still laughing.
    ANyway – to the post – looking good. I agree on your banana observation about the flavour more a few days after, I had that too.
    One other thing – your pics on the wire rack – are they out in the garden? If so, too cute!


    • Girl, there has never been a banana too black for me to use. I think I had those for 3 weeks or more! As long as there’s no mold, they’re safe to use and the older they are, the sweeter and better for baking. The pics were taken on the grass (i.e. weeds impersonating grass) in my backyard. :)


  7. Mmm, I love blueberry muffins and I’m even happier when they’re healthier. Great recipe. I have a sweet treat linky party going on at my blog and I’d love it if you’d come by and link up your muffins.


  8. Pingback: Pumpkin Pie Baked Oatmeal « Veronica's Cornucopia

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