Skinny Blueberry Banana Muffins

IMG_20130525_102801Schools are out and summer is officially here! One of my favorite aspects of summer is all the fresh produce in the grocery store/farmer’s markets, including blueberries! Fresh blueberries are they key to making these muffins great (but frozen blueberries work too…they’re just not as tasty!). Did I mention I can get my husband to eat any fruit if I put it in muffin form? It’s true. Blueberries and bananas would never be tasted, unless baked in muffin or bread form. I used only white whole wheat flour in the batter to add nutrients and give these muffins staying power. They are surprisingly filling!! Each one is around 111 calories and can definitely tie you over until lunch, or be a sweet afternoon snack. I personally enjoyed them on our screen porch with a cup of coffee. Lovely!

IMG_20130525_102627I usually use applesauce as a substitute for oil or butter, but these muffins called for yogurt. Greek yogurt or regular yogurt both work perfectly. Substituting yogurt is a great trick to keep in mind for future baking! It keeps baked goods moist and adds protein without adding fat.

The next time you buy blueberries at the store, save some to make these muffins. They are fantastic!

Skinny Blueberry Banana Muffins


  • 2 and 1/2 cup white whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup honey
  • 1/2 cup light brown sugar, loosely packed (or dark brown sugar)
  • 1 cup mashed very ripe banana (about 2 large very ripe bananas)
  • 1/4 cup nonfat vanilla Greek yogurt (or any yogurt)
  • 1 large egg, beaten
  • 1 tsp vanilla extract
  • 3/4 cup skim milk (almond milk, soy milk, rice milk)
  • 1 and 1/4 cup fresh or frozen blueberries

1). Preheat oven to 325F. Line muffin tins with foil liners or spray pan with cooking spray (paper liners will stick!).

2). In a large bowl, mix the flour, baking soda, salt, and cinnamon together. Set aside.

3). In a medium bowl, mash the bananas until no longer lumpy. Add honey and mix. Add yogurt, egg, vanilla exctract, and brown sugar. Mix until well combined.

4). Slowly pour the wet ingredients into the dry ingredients. Gently fold them all together (it will be very thick!). Slowly add the milk while mixing the batter to thin it out some. Gently fold in the blueberries. Be careful not to overmix the batter.

5). Fill each muffin cup 2/3 full and bake for 22 minutes or until a toothpick comes out clean. Oven times will vary so keep an eye on them! Transfer them to a wire rack and allow muffins to cool before serving.

Servings: 16.

Nutritional Information per Muffin: Calories: 111 Carbs: 25g Fat: 1g Protein: 3g Sugar: 14g Fiber: 2g

WW PointsPlus: 3 Old Points: 2

Recipe adapted from: 

Soft 100% Whole Wheat Dinner Rolls


Last week I posted a recipe for homemade hamburger buns, and today I’m sharing with you a new recipe I found for whole wheat dinner rolls! I promise I actually do NOT make or eat bread as often as it may seem, but this past weekend was Easter and I wanted fresh bread for everyone to enjoy rather than store bought. Enter: the softest, fluffiest whole wheat rolls I’ve ever had!

Whole wheat bread can sometimes be dense and dry. The crumb on these rolls, however, is light as air and insanely soft. They are ever-so-slightly nutty in flavor from the whole wheat, but nobody seemed to mind. Beware: these are highly addicting especially when warm out of the oven! They are also fabulous when served with a light drizzle of honey. It plays off  the small amount of honey in the dough just perfectly. I have made whole wheat dinner rolls before and found them to be too sweet. The honey is barely detectable and overall these rolls are not sweet, making them a true dinner roll!


My next baking challenge will be figuring out a way to make bread with much less butter/oil. Believe it or not, this recipe does not contain as much as some others I have seen! Please know these are an indulgence and not exactly healthy, but they are a healthy alternative to store bought white bread. After all, each roll only has 143 calories!

Soft 100% Whole Wheat Dinner Rolls


  • 2 tbsp active dry yeast (2 packets)
  • 1/2 cup warm water
  • 1/2 cup butter, softened
  • 1/4 cup honey
  • 3 eggs
  • 1 cup buttermilk or milk
  • 4 1/2-5 cups of whole wheat flour (I only used 4 1/4 cups. I used King Arthur Whole Wheat Flour.)
  • 1 1/2 tsp salt

1). Dissolve the active dry yeast in the warm water.

2). In the bottom of a stand mixer fitted with the paddle attachment, combine the butter and honey until well blended.

3). Add the eggs, one at a time. Add the buttermilk/milk and yeast mixer.

4). Switch to a dough hook. Add in the salt and flour, a little at a time, until well combined. Knead for 2-3 minutes only, just until no longer tacky, adding a tablespoon or two of flour if needed.

5). Cover the bowl with a kitchen towel and allow dough to rise for 1 hour.

6). Turn out onto a floured surface (I used a kitchen towel with just a tiny bit of flour on it) and knead 2 or 3 times. Form the dough into a large rectangle. Cut 24 even slices and place onto a baking dish.


Step #6.   


After rising 45 minutes.

7). Allow rolls to rise for an additional 45 minutes before preheating the oven to 350F. Bake for 20-25 minutes or until golden brown. Enjoy!


Nutritional Information per Roll: Calories: 143 Fat: 5g Carbs: 21g Protein: 4g Sugar: 3g Sodium: 41mg

Recipe adapted from: