Banana, Blueberry, Pecan Skinny Muffins

100 calories for a muffin.

Not just any muffin.

A naturally sweet, nutty, berry filled muffin!

I was craving muffins, but unfortunately these little breakfast ‘cakes’ have a reputation for being packed full of unhealthy sugars and preservatives – yum… I was determined to find a healthier muffin recipe that could fit into my low caloric intake for the day, and experimented with this combination.

“Muffins are American for I eat cake for breakfast.” – Meet Me At The Cupcake Cafe

I have to say, these are yummy 🙂

Serves 12

Banana, Blueberry, Pecan Skinny Muffins


©       100g oats (rolled or instant)

©       ¾ cup whole wheat plain flour

©       1 TBSP. baking soda

©       Pinch salt

©       Pinch cinnamon

©       2 mashed bananas (medium sized, preferably very ripe)

©       ½ cup unsweetened applesauce

©       2 egg whites

©       1 tsp. vanilla

©       ¼ cup frozen blueberries

©       2 TSBP. chopped pecans


  1. Line a cupcake or muffin pan with 12 muffin liners.
  2. Preheat oven to 180C (170C fan-force).
  3. Combine all dry ingredients in a bowl, set aside.
  4. In another bowl, combine mashed banana, egg white, and applesauce.
  5. Fold the dry ingredients through the wet ingredients.
  6. Gently fold in blueberries and pecans until just combined.
  7. Evenly fill the 12 muffin cases with the batter.
  8. Bake for approximately 17-20 minutes. To test when ready, use a skewer or simaler utensil and pierce the muffin, if there is residue on the skewer, continue baking until the skewer is clean when tested.
  9. As soon as the muffins are cool enough to handle, quickly place them on a drying platform to prevent drying out in the hot muffin pan. Leave to cool completely.
  10. Store, or enjoy hot!

blueberry banana pecan skinny muffins nutrition information


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