Tuesday, January 26, 2016

Blueberry Banana Oatmeal Muffins

Baking is one of my favorite things to do with the boys.  They absolutely love to bake with their mom and often request different cakes, cookies, or bars on the weekends.  This can be a particular challenge when following any form of diet.  I'm always concerned that I will pass on my unhealthy eating habits to my little ones.  That's why I ventured into making my own healthy muffins.  They took a few tries but were worth the extra effort.

These muffins are moist and delicious.  They have a lovely texture that isn't too dense which can be difficult when using whole wheat flour.  Feel free to use either fresh or frozen blueberries.  I happened to use frozen Maine Wild Blueberries because I think they are the best. I mean anything from Maine has to be fantastic, right?  You also want to use very ripe bananas.  The longer they ripen the sweeter they are and the less sugar you need in the muffins.

Blueberry Banana Oatmeal Muffins

Servings: 12 ★ Size: 1 muffin ★ 
Smart Points 3 ★ Points Plus 4 ★ Calories: 140 ★ Total Fat: 1 g ★ Saturated Fat: 0 g ★ Protein: 3 g ★ Carbohydrates: 32 g ★ 
Fiber: 3 g ★ Sugars: 16 g ★ Sodium: 117 mg ★ Cholesterol:  18 mg


· 4 medium bananas, extra ripe
· 1/2 cup brown sugar
· 1/3 cup Greek yogurt
· 1/4 cup unsweetened applesauce

· 1 teaspoon vanilla
· 1 egg
· 1 1/4 cup whole wheat flour
· 1 teaspoon baking soda
· 1/2 cup + 2 tablespoons old-fashioned oats, 
· 1 tsp ground cinnamon 
· 1 cup blueberries, fresh or frozen


1.  Preheat the oven to 375 degrees. Mix together the bananas, brown sugar, Greek yogurt, applesauce, vanilla, and egg until the bananas are fully mashed and the mixture only has small lumps.

2. Gently stir in the whole wheat flour, baking soda, old-fashioned oats (leaving 2 tablespoons), and cinnamon.  Make sure that all the dry ingredients are well incorporated into the batter. Be careful to not overmix or the muffins could become dense.

3.  Stir in the blueberries until just mixed.

4. Spray a muffin tin with non-stick cooking spray or use cupcake liners.  Divide the mixture evenly into the tin.  Sprinkle the tops of the muffins with the remaining 2 tablespoons of oatmeal.  Cook the muffins for 12-15 minutes or until a toothpick inserted in the middle comes out clean.  


  1. When I entered your nutritional info it came up as 6sp. Any idea why there's a discrepancy? Thanks

    1. There will be a discrepancy between the nutritional value and Smart Points. This is because even 'free' foods like the bananas and blueberries have calories. This happens to anything with fruit and vegetables. I used the recipe calculator on the Weight Watchers website to calculate the Smart Points.

    2. Thanks! That's what I thought but I wanted to be sure

    3. No problem! It can be pretty confusing when trying to figure things out.