These Easy Lightened Up Banana Blueberry Muffins make for a great snack or breakfast, and are a must have in the freezer-packed with protein and loaded with blueberries and bananas!

Makes 15 muffins

These Easy Lightened Up Banana Blueberry Muffins are fabulously delicious-and a spin off of my One Point Blueberry Muffins-which happen to be one of my most popular muffin recipes on my blog! So, what I’m trying to say is-if you love my One Point Blueberry Muffins then you will love these!!

What ingredients do I need to make these Easy Lightened Up Banana Blueberry Muffins?

• Kodiak pancake mix – you can substitute this for all purpose flour or any other pancake mix- keep in mind the point value will vary depending on the brand you use.
• Baking powder
• Zero point white or brown granulated sweetener – I use Lakanto Monkfruit Golden or BROWN Sweetener. The point value can vary depending on the brand of sugar substitute you choose to use.  Lakanto Monkfruit Sweetener also has a 1:1 ratio to real sugar. If you use a different sugar substitute you will want to use the equivalent to real sugar that is recommended on back of the sugar substitute package.
• Unsweetened applesauce– you could use non fat greek yogurt as a substitute, if you desire.
• Water
• Large egg-room temperature 
• Vanilla
• Bananas– mashed. The riper the banana the sweeter the taste! I like to use really ripe bananas- it gives these muffins a nice sweet flavor!
• Fresh or Frozen (not thawed) blueberries-I like to use fresh blueberries. However, if you use frozen blueberries-I recommend not thawing them and dusting a bit of flour on them so they rise to the top instead of the bottom of the batter. It will also ensure the batter doesn’t turn purple. 

What kind of sweetener do I use to make these Easy Lightened Up Banana Blueberry Muffins?

These muffins can be made with any zero point white or brown granulated sugar substitute. Keep in mind not all sweeteners are the same..they may vary in sweetness and point values. Lakanto Monkfruit Sweetener also has a 1:1 ratio to real sugar. If you use a different sugar substitute you will want to use the equivalent to real sugar that is recommended on back of the sugar substitute package.

The sweetener I use and recommend for these Easy Lightened Up Banana Blueberry Muffins is Lakanto sugar free monk fruit baking sweetener. Lakanto Sweetener matches the sweetness of sugar, helping you fill your kitchen with a healthy cup-for-cup alternative to ordinary baking and cooking ingredients.

Lakanto Sweetener dissolves effortlessly, retains moisture, can control cookie spread, and provides better browning for your desserts.

Lakanto Monkfruit Baking Sweetener provides the same great taste and sweetness you’ll find in Lakanto Golden and Classic Monkfruit Sweeteners, but it’s even better for baking. 

Bakes just like sugar, zero net carbs, and NO aftertaste!

You can purchase Lakanto Monkfruit Products using the link below.

Tips when making these Easy Lightened Up Banana Blueberry Muffins:

• Eggs should be at room temperature – this helps create a smooth mixture that traps air and expands when heated in the oven. The expansion makes the muffins fluffy and light.
•  Fill your cupcake liners 3/4 of the way full. If you fill them more than that, they’ll have no room left to expand, and they will collapse. If you fill them less than that, there will be so much space for them to expand that they won’t be able to reach. Filling the muffin tins 3/4 is the secret!
• DO NOT OVER MIX – If you mix the muffin batter too much it can create a VERY dense muffin with huge pockets of air inside.

How do I make these Easy Lightened Up Banana Blueberry Muffins?

Preheat oven to 375 degrees. Line a muffin pan with foil liners.

Whisk the kodiak pancake mix, baking powder, sweetener, applesauce, egg, and vanilla in a medium size mixing bowl. 

Mix just until combined. (Do not overmix)

It’s okay if it’s lumpy! In fact-the batter should be lumpy-otherwise you may have overmixed it!

Gently fold in mashed bananas.

Then fold in the blueberries.

Divide batter evenly over 15 muffin wells. Filling them 3/4 of the way full. 

Bake 18-20 minutes or until a toothpick comes out clean.

Cool completely.

Store leftovers in an airtight container in the fridge for up to 5 days or freezer for up to 2 months.

Makes 15 muffins

Ingredients:

• 1 ½ cups Kodiak pancake mix 
• 1 tsp baking powder
• 1/2 cup zero point white or brown granulated sweetener – I use Lakanto Monkfruit BROWN or Golden Sweetener
• ½ cup unsweetened applesauce 
• 1/2-3/4 cup water ( give or take depending on the thickness of the batter)
• 1 large egg, room temperature 
• 1 tsp vanilla
• 2 large ripe bananas, mashed 
• 1 ½ cups fresh blueberries* see notes

Directions:  

1. Preheat oven to 375 degrees. Line a muffin pan with foil liners.
2. Whisk the kodiak pancake mix, baking powder, sweetener, applesauce, water, egg, and vanilla in a medium size mixing bowl. 
3. Mix just until combined. (Do not overmix)
4. Gently fold in mashed bananas. Then the blueberries.
5. Divide batter evenly over 15 muffin wells. 
6. Fill each muffin well 3/4 of the way full. 
7. Bake 18-20 minutes or until a toothpick comes out clean. Cool completely.
8. Store leftovers in an air tight container on the counter for 1 day or in the fridge for up to a week. These muffins freeze great. Freeze in an air tight container or zip lock bag in the freezer for up to 3 months.

Notes:

The Lakanto Monkfruit Sweetener (sugar substitute) that is used in this recipe is zero points. Please keep in mind-the point value can vary depending on the brand of sugar substitute you choose to use.  Lakanto Monkfruit Sweetener also has a 1:1 ratio to real sugar. If you use a different sugar substitute you will want to use the equivalent to real sugar that is recommended on back of the sugar substitute package.

Fresh or Frozen (not thawed) blueberries-I like to use fresh blueberries. However, if you use frozen blueberries-I recommend not thawing them and dusting a bit of flour on them so they rise to the top instead of the bottom of the batter. It will also ensure the batter doesn’t turn purple.

For added protein you may substitute a 1/2 cup Kodiak Pancake mix for 1/2 cup (100-110 calorie) flavor protein powder (or about 2 scoops of Angel Food Cake Protein Powder) 

Makes 15 muffins 

1 Point® for 1 muffin or 2 Points® for 3 muffins

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