Bran Muffins with Banana and Blueberry (Healthy Low Calorie)

Healthy Banana Blueberry Bran Muffins are a deliciously, low-fat, low-calorie way to start the day.

Something new today!  I joined a group of food bloggers who participate in a surprise recipe swap once a month.  You are assigned a food blogger then get to pick one of their recipes to make.  It sounded like so much fun that I wanted to join in. It also gives me the opportunity to make other people’s recipes.  This is my first month and I was assigned  This and That blog.  I was already familiar with Marlys blog and excited to be able to delve into her recipes.  I just love how she combines cultures in her cooking.  She has a huge love of West African and combines that with a little American and a little Canadian.  You know I love any type of culture fusion.

These were so moist and delicious. Have to make them again! Banana Blueberry Bran Muffins Food Done Light Low Calorie, Low Fat Healthy Breakfast Recipe
After looking at all of her recipes, I had narrowed it down to three.  One was Summer Squash Rice.  I loved the mixture of rice and noodles.  It was really calling to me but I decided I would wait for summer and squash season.  I also looked at Fish with Rhubard Compote and Strawberry Salsa.  At the time, I had not yet seen rhubarb in the grocery store.  I have now so I will be making that soon.  I love rhubarb.  It is so much fun to play with as you can use it in a savory or sweet dish.  Since blueberries are coming into season I chose Healthy Banana Blueberry Bran Muffins.  I was intrigued that they had no sugar in them.  They would also have no oil or butter.

These were so moist and delicious. Have to make them again! Banana Blueberry Bran Muffins Food Done Light Low Calorie, Low Fat Healthy Breakfast Recipe

Muffins are so easy to make.  You don’t need a mixer just a couple of bowls and a wooden spoon or spatula.  They freeze so well and are perfect for a breakfast on-the-go.  I always have over-ripe bananas in my freezer so I was all set.  The banana and lemon really shine through on this recipe.  Next time I would cut back just a tad on the lemon juice.  I think I had a very juicy lemon half.  My hubby wanted a little bit more sweetness but I thought they were perfectly sweet.  I quite enjoyed them, shown by the fact I have already eaten two!

These were so moist and delicious. Have to make them again! Banana Blueberry Bran Muffins Food Done Light Low Calorie, Low Fat Healthy Breakfast Recipe
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These were so moist and delicious. Have to make them again! Banana Blueberry Bran Muffins Food Done Light Low Calorie, Low Fat Healthy

Healthy Banana Blueberry Bran Muffins

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 100 kcal
Author Christie Daruwalla

Ingredients

  • 1 cup all-purpose unbleached flour, 120 grams
  • 1/2 cup whole wheat pasty flour 60 grams
  • 1/4 cup oat bran I used wheat bran
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 cup mashed bananas about 3
  • 1/2 cup 2% fat milk
  • 1 egg
  • 2 tbsp applesauce
  • 2 tsp fresh lemon juice I used zest & 1/2 lemon but would stick with 2 tsp
  • 1 1/2 cups blueberries I used dry pint but it was a little too much

Instructions

  1. Preheat oven to 400°. Spray a 12 cup muffin pan with non-stick baking spray.
  2. In a large bowl, whisk together dry ingredients (flour through salt)
  3. In a medium bowl, whisk together wet ingredients (banana through lemon juice).
  4. With a wooden spoon or spatula, stir wet ingredients into dry ingredients.
  5. Fold in blueberries.
  6. Using an ice-cream scoop, fill cups 2/3 full.
  7. Bake for about 20 minutes, or until a toothpick inserted into the middle comes out clean.
  8. Place pan on a wire rack and cool completely.

Recipe Notes

I calculated  3 Weight Watcher Smartpoints.

Nutrition Facts
Healthy Banana Blueberry Bran Muffins
Amount Per Serving
Calories 100 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Total Carbohydrates 20g 7%
Dietary Fiber 2g 8%
Sugars 5g
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.

Happy Healthy Eating,

Christie

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Comments

  1. Thank you Christie. I haven't made these muffins in a long time and need to make them again. I love your presentation and so glad that you like them. Thanks for the wonderful words and feature.
  2. YUMMY !!! This is a recipe that I'd loooooooooove to try. These muffins are looking wonderful to me, and I like the combination of blueberry and banana
  3. I love blueberry muffins. One of the boys in my class gave me one today. I have not made them with bran so this will be new for me. The look great.
  4. You made a good choice with these muffins! I love Marly's recipes also. She is a great person and a good friend! I found your page from the SRS! Cynthia at http://FeedingBig.com
  5. Christie, these muffins look so yummy! I love all the fiber in them :)
  6. Banana and blueberry are two of my favorite flavors, and I'm always on the lookout for a new healthy muffin recipe. Thanks for sharing!
  7. Your recipe is awesome and thank you so much for sharing it at the table with Full Plate Thursday. Hope to see you again soon! Miz Helen
  8. I am trying to make them right now, but the batter is way to tight... guess I'll add more milk, but I'm not much of a baker. Is one of your measurements off?
    • Christie Daruwalla says
      Hi Kristen, Thanks so much for letting me know and emailing me the details. I think the use was bananas. I used 3 very mushy bananas and the original blogger used 4. Kristen needed 2 so I think her bananas did not provide enough liquid. She needed to add another 1/2 cup almond milk. I like to keep over ripe bananas in my freezer. They really get quite "mushy" and watery. This will allow me to use less liquid. Also make sure you weigh your flour. I know it doesn't always seem important but it is. If 10 of us measured out 1 cup of flour using measuring cups, we would all have a different amount of flour. Flour tends to be very finicky that way. Also depending on the weather, you may need more or less liquid. I really appreciate Kristen letting me know. She didn't do anything wrong in making the recipe. Ingredients can differ and baking is an Exact science.
  9. Hi there Kirsten Love these muffins....it's my second time making them......brought some to a friend in the hospital...he loved themmm....I have taken the liberty to use all whole wheat flour instead of white..n kamut flour . Also instead of apple sauce I've used whatever yogurt is in my fridge at the time...this time was tangerine...yummy....oh n have to put mini dark chocolate chip for my hubby. They are amazing.. Merci...they are a favorite
  10. SO FUN! I absolutely adore bran muffins. I think they get a bad reputation and it's unfair. These would keep me so full and happy, and I love the blueberries too!
    • Christie Daruwalla says
      Hi Erin, You are right about the reputation of a bran muffin. I think heavy and dense but these are quite light and lovely.

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