Blueberry Banana Muffins (Naturally Low-Fat)

Moist and tender, these Blueberry Banana Muffins are bursting with fresh blueberries; plus they are naturally low in fat and added sugars! Great for grab-n-go breakfasts and easy snacks, they mix up in just minutes.

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A Truly Moist, Delicious Blueberry Muffin that Just Happens to Be Low Fat

Whenever I see the term "low-fat" called out in a recipe, the first thing that usually pops into my head is a pile of shredded wheat atop a sand dune. Dry. Desolate. Void of flavor or life.

This blueberry muffin recipe is the opposite of that! Bananas and applesauce in the batter reduce the need for added sugars and take the place of added fats; making these moist, easy-to-make muffins naturally low in fat and high in flavor!

This post may contain affiliate links, but don't worry - they won't bite.

 

Post Updated October 16, 2020 (Originally published January 11, 2014)

How to Make Blueberry Banana Muffins

Preheat oven to 375°F [190°C].

Line 12 muffin cups with cupcake papers and/or spray with baking spray.

In a medium bowl, whisk together dry ingredients: flour, baking soda, baking powder, cinnamon, and salt.

In a large bowl, stir bananas, sugar, egg, and applesauce until evenly mixed.

Using a spatula, fold the wet ingredient mixture into the dry mixture, mixing only no more dry flour is visible.

The batter will be a little lumpy and about the same consistency as thick cake batter.

Do not over mix.

Stir in blueberries.

Spoon batter into prepared muffin cups.

Sprinkle the top of each muffin with about 1 teaspoon of Demerara sugar.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Remove muffins from tin and allow to cool on wire rack.

What is Demerara sugar?

Demerara is a minimally-refined raw cane sugar with a large, rectangular grain; blond in color. It has a light flavor similar in flavor to brown sugar.

Demerara sugar is especially great for sprinkling on top of baked goods to get that bakery-fresh sugar crunch on top. It gives baked goods bit of sparkle as well.

You might be surprised at the number of different kinds of sugars that are used around the world! In addition to the standard US pantry staples of heavily refined white sugar and brown sugar, there are a number of other less-refined sugars that bring unique depth, texture, and aromatic flavor to your recipes. 

More popular Raw and Less Refined Sugars Used in Cooking

• Turbinado is slightly refined raw cane sugar. It is similar in appearance to Demerara, but has a lighter, more caramelly flavor.  Turbinado is a good replacement for white or light brown sugar in baked goods and beverages. Turbinado is made from the first pressing of sugar cane and retains some natural molasses.

Like Demerara, a sprinkle of the tops of baked goods will yield a crystally, crunchy bite. 

• Jaggery is an unrefined "brick sugar" that is made from palm, coconut, or java plants. Color can range from light golden to dark brown, and it is purchased in the form of a cone. 

• Muscovado is a very sticky, sandy cane sugar with a strong molasses flavor. It can be used in place of brown sugar, but it has a much stronger flavor, and is best for savory dishes like barbecue sauces and marinades.

• Piloncilo is a raw cane sugar commonly used in Mexican cooking. Often referred to as Mexican brown sugar, it's probably one of the secret ingredients in your favorite mole.

• Sucanat (short for sucre de canne naturel) is natural cane sugar, made from crystallized pure cane sugar. Sucanat granules are a tan-brown color, with an intense molasses flavor.

Most of the sugars on this list are classified as "raw," and can often be found in your bakery aisle or at natural foods markets.

DID YOU KNOW?

Most quickbread recipes can be made into muffins, so be sure to check our Zucchini-Banana Bread, Classic Banana Bread, and Old-fashioned Pumpkin Gingerbread recipes! They can all easily be made into muffins! Just mix up the batter as directed, fill a standard muffin tin, and bake at 375°F [190°C] for 15-20 minutes!

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We are so thankful for our reader comments & advice! 

As the update notice above the recipe card indicates, this recipe was originally posted some years ago. In fact, the only thing about this post that looks like the old one is the list of ingredients in the recipe: everything else is new and improved. 

There is one small change to the recipe: the muffins are now sprinkled with Demerara sugar instead of Turbinado sugar before going into the oven. 

This wasn't so much a change as it was a correction. When I originally wrote up this recipe, I didn't understand that Demerara sugar and Turbinado sugar are actually two different things, so I listed the latter when I meant the former.

This all came to my attention when a kind reader named Judy chimed with a lovely comment on the original post. In her note, Judy mentioned that she had used Demerara sugar for the top instead of Turbinado. She went on to say that doing so gave the muffins a nice crunchy bite after they cool.

And just like that, I realized I'd been calling Demerara sugar by the wrong name all these years!

We are so grateful to our readers for their helpful, uplifting comments! Thank you, Judy!

If you love blueberries, be sure to check out our Classic Fresh Blueberry Pie recipe! 

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