Blueberry Muffin Bread

Healthier Blueberry Muffin Bread

We’ve all been to our local grocery store and have walked down the bakery isle where those fresh blueberry muffins are starring us down until we cave, right!? Our Jewel Osco has some pretty tasty blueberry muffins, but when I noticed they were almost 600 calories EACH I dove deep into my mind to put together a healthier version that still tastes just as good.

Blueberry Muffin Bread
A perfectly moist dessert bread with a crunchy crumbly topping.

When I was younger, I would sleep over at my cousin’s house and we’d make blueberry muffins out of a box almost every single time! Boy did I love licking the spoon of that mixture! While i’d totally still eat those again, I prefer eating foods with minimal ingredients and a lot less sugar.

Blueberry Muffin Bread

Despite there being less sugar in this bread (you can line muffin pans and make these into muffins instead – just adjust the cooking time), it’s still just as tasteful!

Healthier Blueberry Muffin Bread
Prep Time
15 mins
Cook Time
50 mins
Resting Time
20 mins
Total Time
1 hr 5 mins
 

A delicious and tasteful blueberry muffin bread without the 600 calories. 

Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 1 piece per loaf
Calories: 200 kcal
Author: morganicmind
Ingredients
  • 1/2 Cup Sugar
  • 1/4 Cup Apple Sauce or 1/4 cup melted unsalted butter
  • 2 Egg Whites
  • 2 Tbsp Unsweetened Original Almond Milk
  • 1 tsp Pure Vanilla Extract
  • 1 Cup All Purpose Flour
  • 1 Cup Almond Flour OR just 1 3/4 cup All Purpose Flour
  • 1/2 tsp Baking Soda
  • 1 1/4 tsp Baking Powder
  • 3 Large Frozen Ripe Mashed Bananas fresh bananas work as well
  • 1 cup Fresh Blueberries frozen will work as well
Topping Crumble
  • 1/2 stick Butter 1/4 cup
  • 1/2 cup All Purpose Flour Other flours will work, but you may need more
  • 1/4 cup Sugar or more if desired
  • 1/4 tsp Pure Vanilla Extract or more if desired
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix together the flours, baking soda, and baking powder. 

  3. Combine the sugar, apple sauce, vanilla, and almond milk together in a bowl and mix.

  4. Slowly add in the egg whites one at a time and then add the mashed bananas (I used Frozen, so blend the bananas until smoothie like and no lumps).
  5. Make a well in the dry ingredients. Slowly fold the wet ingredients into the dry ingredients.

  6. Add in the blueberries and mix one last time.
  7. Spray or butter a baking dish.
Topping Crumble
  1. Melt the butter and mix with sugar, flour, and vanilla (use fork). Mix until the mixture begins to come together and crumble. I used my hands at the end to clump everything together and then mash apart again to form tiny balls. 

  2. Pour mixture into baking dish and top with the crumbles. 

  3. Bake for 45 minutes to 1 hour. I baked for about 50 minutes and it came out perfectly moist!

  4. Remove, let cool, and dig in!
Recipe Notes

If you’re making muffins instead of the bread (standard size muffins), preheat the oven to 350 and bake for 20 minutes (might be more or less depending on your oven). Make sure to check the muffins around 13-15 minutes. 

 

*You may use 1/3 cup of melted butter instead of apple sauce. 

 

Not of fan of blueberry muffins/bread? Click here for my Healthy Dark Chocolate Banana Bread recipe!

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