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These easy lightened up Banana Blueberry Muffins are breakfast or a snack and are an absolute must-have in your freezer. They are packed with protein and packed with bananas and blueberries!

Weight Watchers Blueberry Banana Muffins

Makes 15 muffins

1-2 PersonalPoints™ per muffin*
This number shows the PersonalPoints™ range. The points will vary based on your depending on your zero-point food list.

Easy Banana Muffins that are Lightened Up Blueberry Muffins are delicious, and if you like the flavour of my Blueberry Muffins, then you’ll be awed by these!!

What ingredients will I require to make these easy Lightened-Up Banana Blueberry Muffins?

  • Kodiak pancake mix is possible to use this mix in place of all-purpose cake mix or another pancake recipe. Be aware that the points value will differ according to the brand you select.
  • Baking powder
  • I am using Lakanto’s Monkfruit Golden Sweetener with zero-point granulated brown or white sweetener. The point value may differ depending on the brand of sugar substitute that you choose to make use of. Lakanto Monkfruit Sweetener is also available in a 1:1 ratio to natural sugar. If you decide to use a sugar substitute, it is recommended to select the same amount as raw sugar as recommended on the back of the sugar substitute’s package.
  • Unsweetened applesauce is possible to use Greek yoghurt that is non-fat to replace it if you want.
  • Water
  • Large egg-room temperature
  • Vanilla
  • Bananas– mashed. The more ripe the fruit, the more sweet the flavour! I like using very fresh bananas to give these muffins a sweet taste!
  • Fresh or frozen (not frozen and not thawed) blueberries-I prefer fresh blueberries. If you do use frozen blueberries, I suggest not melting them before dusting a little flour over them to ensure they rise to the top, not being buried in the middle of the batter. This will ensure that the batter doesn’t turn a shade of purple.

Tips to make these simple Banana Blueberry Muffins that are Lightened Up:

  • Eggs must be at temperatures at room temperature, which helps create a smooth and even mixture that holds air and expands once baked. The expansion makes the muffins light and light.
  • Make sure you fill your cupcake liners to 3/4 full. There will be no space left for expansion and collapse when you are serving them higher than that. When you’re filling them with less than that, there’ll be plenty of room for growth that they will be unable to get to. Filling the muffin tins to 3/4 is the key!
  • Do not overmix. If you overmix the batter for muffins too much, you could end up with a highly dense muffin that has ample air pockets.

How can I make these easy lightened up blueberry muffins with bananas?

1. Preheat the oven to 375 degrees. Line muffin pans with foil-lined muffin pans.

2. Mix the Kodiak pancake mix baking powder and sweetener eggs, applesauce, and vanilla into a medium mixing bowl.

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3. Mix only until well-combined. (Do do not mix too thoroughly.)

4. It’s OK if the batter is too lumpy! The batter must be lumpy. Otherwise, you might have mixed it too much!
5. Mix gently in the mashed bananas.

6. Then add the blueberries.

7. Distribute batter equally over fifteen muffin cups. Fill them to 3/4 completely.

8. Bake for 18-20 mins for some time or till a toothpick emerges clean.

9. Cool to the core.

10. Keep leftovers inside an airtight bag and keep it in the refrigerator for five days or the freezer for up to 2 months.

Ingredients:

  • 1 1/2 cups Kodiak pancake mix
  • 1 tsp baking soda
  • 1/2 cup zero-point brown or white sweetener in granulated form – I utilize the Lakanto Monkfruit Golden Sweetener
  • Half cup of unsweetened applesauce
  • 1/2-3/4 cup of water ( to give or take based on how thick the batter)
  • One large egg, room temperature
  • 1 tsp vanilla
  • Two large ripe bananas, mashed
  • 1 1/2 cups fresh blueberries

Directions:

  1. Preheat the oven to 375°. Line the muffin pans with foil-lined muffin pans.
  2. Mix the Kodiak mixture of pancakes, baking soda sweetener, applesauce egg, and vanilla in a medium-sized mixing bowl.
  3. Mix until it is all combined. (Do avoid mixing too much.)
  4. Fold in the bananas gently. Then add the blueberries.
  5. Distribute batter equally over 15 muffin holes.
  6. Make sure that each muffin is about 3/4 to the top.
  7. Bake for 18-20 minutes and bake until the toothpick is clean.
  8. Cool to the core.

Notes:

Makes 15 muffins

1-2 PersonalPoints™ per muffin*
This number shows the PersonalPoints™ range. The points will vary based on your depending on your zero-point food list.

  • I suggest freezing them completely before dusting them with some flour if using frozen blueberries. The flour will help them rise instead of at the base of the batter. It will make sure that the batter does not turn purple.
  • This recipe uses Lakanto Monkfruit Sweetener (sugar substitute), which is used in this recipe has zero points. Keep in mind that the points value will vary based on the sugar substitute you decide to use. Lakanto Monkfruit Sweetener has the same ratio as natural sugar. If you choose to use a sugar substitute, it is recommended to select the same as raw sugar as recommended on the back of the sugar substitute’s package.
  • For extra protein, you could use a 1/2 cup of Kodiak Pancake mix for 1 cup (100-110 calories) Protein powder with flavour (or around two scoops of Angel Food Cake Protein Powder)
Yield: 15

Weight Watchers Blueberry Banana Muffins

Weight Watchers Blueberry Banana Muffins

These easy lightened up Banana Blueberry Muffins are breakfast or a snack and are an absolute must-have in your freezer. They are packed with protein and packed with bananas and blueberries!

Prep Time 10 minutes
Cook Time 18 minutes
Additional Time 5 minutes
Total Time 33 minutes

Ingredients

  • 1 1/2 cups Kodiak pancake mix
  • 1 tsp baking soda
  • 1/2 cup zero-point brown or white sweetener in granulated form - I utilize the Lakanto Monkfruit Golden Sweetener
  • Half cup of unsweetened applesauce
  • 1/2-3/4 cup of water ( to give or take based on how thick the batter)
  • One large egg, room temperature
  • 1 tsp vanilla
  • Two large ripe bananas, mashed
  • 1 1/2 cups fresh blueberries

Instructions

  1. Preheat the oven to 375°. Line the muffin pans with foil-lined muffin pans.
  2. Mix the Kodiak mixture of pancakes, baking soda sweetener, applesauce egg, and vanilla in a medium-sized mixing bowl.
  3. Mix until it is all combined. (Do avoid mixing too much.)
  4. Fold in the bananas gently. Then add the blueberries.
  5. Distribute batter equally over 15 muffin holes.
  6. Make sure that each muffin is about 3/4 to the top.
  7. Bake for 18-20 minutes and bake until the toothpick is clean.
  8. Cool to the core.

Notes

Makes 15 regualr size muffins

1-2 PersonalPoints™ per muffin

*This number shows the PersonalPoints™ range. The points will vary based on your depending on your zero-point food list.

  • I suggest freezing them completely before dusting them with some flour if using frozen blueberries. The flour will help them rise instead of at the base of the batter. It will make sure that the batter does not turn purple.
  • This recipe uses Lakanto Monkfruit Sweetener (sugar substitute), which is used in this recipe has zero points. Keep in mind that the points value will vary based on the sugar substitute you decide to use. Lakanto Monkfruit Sweetener has the same ratio as natural sugar. If you choose to use a sugar substitute, it is recommended to select the same as raw sugar as recommended on the back of the sugar substitute's package.
  • For extra protein, you could use a 1/2 cup of Kodiak Pancake mix for 1 cup (100-110 calories) Protein powder with flavour (or around two scoops of Angel Food Cake Protein Powder)

Nutrition Information:

Yield:

12

Amount Per Serving: Calories: 110Total Fat: 4ggSaturated Fat: 1ggCholesterol: 141mgmgSodium: 145mgmgCarbohydrates: 12ggNet Carbohydrates: 10ggFiber: 2ggSugar: 4ggProtein: 7gg
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