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The Good Hearted Woman

Home Cooking & Cozy Living

  • FOOD HOLIDAYS CALENDAR

Blueberry Banana Muffins (Naturally Low-Fat)

October 16 By Renée 3 Comments

These tender, delicious Blueberry Banana Muffins are naturally low in fat, high in flavor, and bursting with fresh blueberries! 

blueberry banana muffins

This post may contain affiliate links, but don’t worry – they won’t bite.

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.

blueberry banana muffins

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 sandy 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!

large blueberry muffin

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.

Wavy Line

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.

muffin batter

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

Naturally Lowfat Blueberry Banana Muffins

These tender, deliciousBlueberry Banana Muffins are naturally low in fat, high in flavor, and bursting with fresh blueberries! 
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Print Recipe Pin Recipe
Course: Breakfast or Brunch, Snack
Keyword: baking
Servings: 12
Calories: 192kcal
Author: Renée | The Good Hearted Woman

Equipment

  • Standard Muffin Tin
  • Muffin Tin Liners

Ingredients

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt

Wet Ingredients

  • 10 ounces mashed bananas about 2 medium bananas; 1¼ cups
  • 1/3 cup white sugar
  • 1/3 cup light brown sugar
  • 1 tsp vanilla
  • 1 egg lightly beaten
  • 1/3 cup chunky applesauce

Berries & Topping

  • 2/3 cup blueberries fresh or frozen
  • 3 tablespoons Demerara sugar
US Customary - Metric

Instructions

  • 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.
    dry ingredients in glass bowl
  • In a large bowl, stir bananas, sugar, egg, and applesauce until evenly mixed.
    wet ingredients in glass bowl
  • Using a spatula, fold the wet ingredient mixture into the dry mixture, mixing only no more dry flour is visible.
    Mixing wet ingredients into dry
  • The batter will be a little lumpy and about the same consistency as thick cake batter.
    Do not over mix.
    muffin batter mixed
  • Stir in blueberries.
    blueberries on top of mixed muffin batter
  • Spoon batter into prepared muffin cups.
    Sprinkle the top of each muffin with about 1 teaspoon of Demerara sugar.
    batter in muffin tin
  • Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
    baked muffins in tin
  • Remove muffins from tin and allow to cool on wire rack.
    large blueberry muffin

Notes

These muffins freeze well, so make a couple of batches to keep on hand for a fast, easy breakfast or snack.

Nutrition

Serving: 1g | Calories: 192kcal | Carbohydrates: 33g | Protein: 2.6g | Fat: 5.7g | Saturated Fat: 3.4g | Cholesterol: 29mg | Sodium: 251mg | Fiber: 1.5g | Sugar: 17g
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

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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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!

blueberry muffins & leaves

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

muffins & blueberry leaves

Wavy Line

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. 🌻 Be sure to PIN this post!

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: Eating Style, Recipes, Sweets, Vegetarian Tagged With: bananas, blueberries, low-fat, muffins

Bread Pudding Muffins

October 1 By Renée 5 Comments

Over the course of my life, I must have thrown a thousand bread heels away. When I was a kid, they were just so much more crust, which I was not big on at all. Then, as an adult, the heels on “store bread” always seemed to get pushed off, by both me and my kids because, let’s face it – they are usually thin and dry and not all that appealing. (Wow. Talk about your First World problems.) Sure, I’ll use them for French toast, or the last sandwich face in a pinch; nevertheless, they tend to be the last piece left and more often than not, they get tossed. I know – terrible habit, but it’s the truth.

Bread Pudding Breakfast Muffins

Homemade bread heels are another story. Because, first of all, I made that bread, dang-it! With my own two hands!! Plus, everyone in the house seems to like the homemade bread heels, especially if they can snag one while the loaf is still warm. But even with that kind of demand, I usually still have a little bag full of bread heels by the end of the week – particularly when I am on a bread-making binge – and I just don’t have the heart to throw them away. Last week, I found myself with a four little heels and a couple of stray pieces of stale-ish bread – not nearly enough to make a whole pan of bread pudding, but just the right amount for making our little family Bread Pudding Muffins for breakfast. They are so easy to make, and take less than 20 minutes start to finish.

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4 from 2 votes

Bread Pudding Muffins

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Print Recipe Pin Recipe
Servings: 8 muffins

Ingredients

  • About 2 cups of stale bread 1/2 -3/4-inch cubes I had three heels and two extra old pieces
  • A generous handful of a combination of raisins craisins and/or chopped nuts
  • 2 eggs
  • 3/4-1 cups of milk or almond milk
  • 3-4 tablespoons of brown sugar depending on how sweet you like things
  • 1 teaspoon ground cinnamon and maybe a dash of ginger or nutmeg if you like it.

Instructions

  • Preheat the oven to 350°. Spray a standard muffin tin with cooking spray. You probably won’t need all the cups – when I made this the other day, I only used seven of them.
  • In a medium bowl, combine bread cubes and raisins/nuts and set aside.
  • In a smallish bowl, beat eggs with a fork and then stir in milk. Add spices and brown sugar. Pour egg mixture over dry bread mix and stir to combine. Let set for a minute so the bread can absorb the egg mixture. (If it seems too dry, add a little more milk.)
  • Spoon mixture into muffin cups and bake in preheated oven for about 15 minutes, until set.
  • Serve warm or cold. Either way, everyone will love you.

Notes

This recipe is extremely flexible – just use what you have on hand. Makes a great breakfast or after-school snack.

Nutrition

Serving: 1g
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Filed Under: Bread, Dairy-free, Munchies, Recipes, Sweets, Vegetarian Tagged With: almond milk, Breakfast, craisins, muffins

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