Jillian Michael'S Blueberry Banana Muffins Recipe

Name: Jillian Michael'S Blueberry Banana Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup very ripe mashed banana (about 2); 3/4 cup nonfat plain yogurt; 1/2 cup honey; 1/3 cup olive oil; 2 teaspoons vanilla extract; 2 1/2 cups white whole wheat flour; 2 teaspoons aluminum-free baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup blueberries (fresh or frozen); 1/2 cup chopped walnuts, toasted (optional)

Servings: persons

3/4 cup very ripe mashed banana (about 2)
3/4 cup nonfat plain yogurt
1/2 cup honey
1/3 cup olive oil
2 teaspoons vanilla extract
2 1/2 cups white whole wheat flour
2 teaspoons aluminum-free baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup blueberries (fresh or frozen)
1/2 cup chopped walnuts, toasted (optional)

1
Place oven rack in center of oven.
2
Preheat oven to 425 degrees.
3
Lightly spray a 12-cup muffin tin with olive oil or line with paper liners.
4
Place the bananas, yogurt, honey, olive oil and vanilla in a large bowl. Stir together until well mixed.
5
In a separate bowl sift together the flour, baking powder, baking soda and salt. Add the dry ingredients to the banana mixture and stir until just combined.
6
Fold in the blueberries and nuts (if using).
7
Spoon the batter into the prepared muffin tin. Place the tin in the oven and reduce the heat to 400 degrees.
8
Bake for 35 to 40 minutes or until tops spring back when lightly touched.
9
Let cool in the tin for 10 to 15 minutes before transferring to a cooling rack. Serve warm.
10
For longer storage, let cool completely and store in an airtight container for up to three days or in the freezer for up to 2 months.

716

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 cup very ripe mashed banana (about 2), 3/4 cup nonfat plain yogurt, 1/2 cup honey, 1/3 cup olive oil, and more.

Yes, Jillian Michael'S Blueberry Banana Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Jillian Michael'S Blueberry Banana Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions