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 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