This is a terrific replacement for breakfast items that are fatty for the health-conscious person. If preferred, you can swap out the wheat flour for all-purpose flour. You can also substitute different fruits!
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 18 |
| Yield: | 18 muffins |
Ingredients
- 1 cup mashed bananas
- 1 egg
- ½ cup water
- ½ cup vegetable oil
- 2 cups wheat flour
- 1 teaspoon baking soda
- 2 ¼ teaspoons baking powder
- 1 cup fresh or frozen blueberries
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Grease 18 muffin cups, or line with paper muffin liners.
- Mix together mashed bananas, egg, water, and oil in a large bowl. Mix in flour, baking soda, and baking powder until mostly smooth (you will still see lumps from the banana, but that’s okay!). Gently fold the blueberries into the batter.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 15 minutes. Remove muffins from tins, and cool on a wire rack.
Nutrition Facts
| Calories | 125 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 119 mg |
| Sugars | 2 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Needs salt and less flour everyone is adding spice and some sugar which is definitely needed
This is a great recipe. I added some stevia for sweetness but that’s the only change I made. I make these over and over again. Yummy!
They have so much flavour, I added 6 small strawberries to use them up. They were so tasty and I will be making these again.
Had made this before and wanted tô try again adding a bit more of flavor to it, so made a few minor changes: added a teaspoon of almond extract and a tablespoon of maple to add a bit more sweetness to it, also cut down on the blueberries a bit .. only used about 1/2 cup.. came out good
Excellent recipe for those trying to avoid sugar. We add a few bittersweet chocolate drops to them sometimes as well.
I made 12 large muffins instead of 18 smaller ones. They were a bit bland at first bite without the sugar even though I sprinkled a little brown sugar on top, but by the second bite, I quite liked them. I think I might add a bit of brown sugar next time.
Omg, so good for healthy breakfast!! I use 1 cup ww flour, 1 cup mix of oat flour, flax seed powder, wheat germ, almond flour. In place of oil I use 1/2 cup sugar free apple sauce. Also, added 1/2 tsp cinnamon, 1/2 tsp cardamon. I bake in mini loaf pans for 15 min
I’ll make these again!! so yummy– great texture and great flavor. I made 5 changes: 1. I subbed white whole wheat flour. 2. Instead of 1/2c of water, I used the crushed pineapple with juice (not syrup, but pineapple juice) . 3. Added ½ tsp kosher salt. 4. I used 2T of butter, melted and avocado oil, to equal the ½C oil. 5. I drizzled them with a syrup I made with 2T of sugar and 4½ tsp of lemon juice after they were done and popped them back in the (now turned off) oven for about 4 minutes.
The trick really is to use really ripe bananas. They of course don’t taste like most sugar filled muffins, but still taste great.
I really love them! I added 1/2 cup of tagatose and they were delicious
Good recipe. I made it again and modified with additional mashed fruit to make it a little better and less banana. I really like not having any sugar except from fruit!
I will be making again and I did change per some suggestions from others. Added 1 tsp. vanilla extract, 1/4 tsp. salt, 1 Tbsp. honey. Substituted 1/4 C applesauce for half the oil, 1 C all purpose flour for half the whole wheat, 1/4 C orange juice for half the water and am considering adding cinnamon next time. We loved them and are trying to eliminate sugar, so this is a good start.
I was short about 1/4 cup of wheat flour, so I topped up the cup with quick cooking oatmeal. I added a tsp of honey to the wet ingredients. I also sprinkled some oatmeal over the tops before putting in oven. I mixed wet ingredients in one bowl and dry ingredients in a second bowl, then I added the dry into the wet bowl and stirred until all the dry was moistened. They turned out really good. Moist and light!
I doubled the recipe but didnt have alot of frozen blueberries so i mixed blueberries & raspberries together . Added cinnamon & vanilla also. It is my version of Tim Hortons fruit explosion muffins. Oh I also used 4 cups of fruit, started watching them at the 15 min. mark. All in all they are pretty good since my son has now smuggled 4 of the muffins lol.
I am a sugaraholic and I loved these muffins! I added 3 tablespoons of honey , a teaspoon of vanilla and cinnamon. I also added a 1/4 cup more blueberries. These are definitely a recipe I will continue to make.
Delicious. Moist. Fluffy. All the things I wasn’t really expecting a whole wheat, sugar free muffin to be. I did add some honey into the mix for a little extra sweetness. Was not disappointed
My audience for these was my daughter’s preschool class, so I was looking for a healthier muffin with less refined sugar (as opposed to no sugar). I read others’ ideas and then made the following changes: white whole wheat flour instead of regular whole wheat, added 2 TB honey, 1 tsp vanilla and a1 tsp baking spice. I subbed apple sauce for the oil and milk for the water. I tossed my frozen blueberries in a little flour and threw in another 1/4 c blueberries for good measure. I got 12 beautifully risen muffins with good texture. A nice healthier take on blueberry muffins I think the sugar-obsessed preschoolers will gobble up. I certainly enjoyed mine!
These are amazing! No refined sugar yet still sweet! And moist and delicious. I add 1/2 tsp of salt and sub almond or hemp milk for the water. Whole family loves them!
I love love love love this recipe!!! I can’t believe it has no sugar.Thank you for sharing it !!!
Love this recipe! I substituted unsweetened apple sauce for oil and added some ground flax seeds and cinnamon. They came out delicious and we’re such a big hit with my fam that just 2 days later I’m making them again- but doubling the recipe:)
I just popped these in the oven, and will update them on how they are! I did add some vinilla plus cinnamon, but I also added my trademark muffin topping. Which is some Maple sugar mixed with orange zest! UPDATE: THESE. ARE. THE. BEST. MUFFINS EVER.