So I think, if you’re a carb-devouring muffin-lover like me, that you’ll like these 21 Day Fix Banana Cherry Muffins.
The bananas and cherries make these muffins sweet, without needing any added sugar (you read that right…NO added sugar, or sweetener of any kind). They’re also chewy, moist, and fluffy, as a muffin should be.
21 Day Fix Banana Cherry Muffins
Of course, all that said, they’re still made with whole wheat. And while my kids are used to whole wheat muffins, I wasn’t entirely sure if they’d love these or not (I figured they’d think the cherries were weird or something). If you’re new to whole wheat muffins, they have more density/heartiness than a traditional muffin. However, I think these are pretty fluffy as fas as whole wheat muffins go.
Turns out, they both loved them – Jack asked me to send some to school with him. I made two dozen, so I’ll be freezing a bunch of these for later.
ALSO – these are not a treat swap! Yay! And, a serving size is two muffins (double yay!). Serve with butter (don’t forget to count the teaspoons), or eat them plain.
Prep time: 10-15 minutes
Cook time: 20-25 minutes
Yields: 12 (see container counts below for 1, 2, and 3 muffins)
You’re going to love these easy-to-make, no added sugar banana cherry muffins.
Here’s what you’ll need to make banana cherry muffins for 21 Day Fix:
- 1 cup whole wheat flour
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup mashed banana (about two medium bananas)
- 1 cup lowfat Greek yogurt
- 1 egg
- 1/4 cup almond milk
- 1 cup cherries, pitted and chopped (I used frozen dark sweet cherries)
Here’s how to make these little golden bundles of deliciousness.
Preheat your oven to 325.
Spray a muffin tin with non-stick cooking spray, or line with paper liners.
In a medium bowl, mix the flour, baking soda, baking powder, and salt.
In another medium bowl, mash the bananas. Add the yogurt, egg, and almond milk and mix until blended together.
Add the banana/yogurt/egg mixture to the dry ingredients and mix until everything is wet (be careful not to overmix). Fold in the cherries.
Divide evenly into 12 muffin tins. Bake for 20-25 minutes, depending on your oven. Mine were ready right at 20. You’ll know they’re done when they are a pretty golden color and a toothpick stuck in a muffin comes out clean.
You could also swap out the cherries for blueberries (or any fruit, really).
These banana cherry muffins are perfect for the 21 Day Fix, but your whole family will love them.
How to track these muffins on 21 Day Fix:
The 21 Day Fix program is always changing, and while I do my very best and never want to mess up, please always double check the container counts yourself.
I figured out the container counts for 1 muffin, 2 muffins, and 3 muffins. Most of would normally have 1 or 2…but the container counts worked out best for 3. You’ll see what I mean below (the container counts are awkward numbers for the first two).
Container counts for the ENTIRE recipe:
- 4 yellow
- 5 purple
- 1.75 red
- less than 1 tsp for the almond milk
Container counts, per serving (serving size = 1 muffins)
- .3 yellow
- .4 purple
- .15 red
Container counts, per serving (serving size = 2 muffins)
- .7 yellow
- .8 purple
- .3 red
Container counts, per serving (serving size = 3 muffins)
- 1 yellow
- 1.25 purple
- .5 red (a little less, but I rounded up)
How do I track these muffins for Weight Watchers?
The Weight Watchers program has changed over the years. I’ve left the Freestyle points in below in case you have stuck it out with that program. If you are using the newest program which has three color coded levels you’ll want to use these values!
- Green Plan: 3 Points Per 2 Muffins
- Purple Plan: 3 Points Per 2 Muffins
- Blue Plan: 3 Points Per 2 Muffins
Weight Watchers Freestyle points: 1 point per muffin! And here’s another one point muffin recipe you might like.
Printable Banana Cherry Muffins for 21 Day Fix & Weight Watchers Recipe:
Banana Cherry Muffins for 21 Day Fix - Portion Fix - Weight Watchers
- 1 c whole wheat flour
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 c banana mashed (about two medium bananas)
- 1 c Greek yogurt lowfat
- 1 egg
- 1/4 c almond milk no sweetener added
- 1 c cherries pitted and chopped (I used frozen dark sweet cherries)
- Preheat your oven to 325.
- Spray a muffin tin with non-stick cooking spray, or line with paper liners.
- In a medium bowl, mix the flour, baking soda, baking powder, and salt.
- In another medium bowl, mash the bananas. Add the yogurt, egg, and almond milk and mix until blended together.
- Add the banana/yogurt/egg mixture to the dry ingredients and mix until everything is wet. Fold in the cherries.
- Divide evenly into 12 muffin tins. Bake for 20-25 minutes, depending on your oven. Mine were ready right at 20. You'll know they're done when they are a pretty golden color and a toothpick stuck in a muffin comes out clean.
- You could also swap out the cherries for blueberries (or any fruit, really).
Don’t forget to track any butter that you might add! 🙂
Here are some other muffins I think you might like, too:
If you like making muffins for breakfast, a snack, or just to have on hand in the freezer to thaw out when you need them then you’ll want to check out these other awesome muffins!
- Pumpkin Oatmeal Muffins
- Cherry Zucchini Muffins (with frosting!!)
I really hope you (and your family!) love these muffins. Here are some other 21 Day Fix healthy carbs for you, if you’ve got some carb cravings.
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Your article was very helpful for all people.Thank you for this post about the 21 day fix banana cherry muffins! It’s such a beautiful event and the information that you have provided is enriching. Appreciate bloggers like yourself!
How would you store these after baking?
I usually leave them in a container on the counter. They will last a few days that way. You could also refrigerate them, or freeze them – I let them cool completely and then seal them tightly and stick them in the freezer all the time.
I left mine on counter.. 2nd day were very sour .. I was very sad.. put in frig now when I bake them.. They are SOOOO yummy!!
My significant other is allergic to nuts…..so I hesitate to use almond milk. Can regular milk be used in its place? He’s also a vegetarian so this would be an excellent recipe if I can replace the milk.
Yes, definitely! I’ve also made them with coconut milk. You can definitely swap our for regular milk!
This may be an obvious answer but should I thaw the frozen cherries before mixing into batter?
That’s a great question! Frozen or thawed will work. I’ve made them both ways and they turn out the same either way.
Thank you for you quick response! Making them today 😋
We have been trying to eat healthier so I love that there is no sugar in these muffins. They really look delicious. Thank you for sharing at Tasty Tuesdays link party.
I tried making these with Bob mills gluten free all purpose flour and it didn’t cook inside after adding over 20 mins additional cook time. I couldn’t find the one to one Bob mills gluten free flour which seems to often be recommended for some recipes. Have you tried any gluten free flours to substitute that are preferably 21 day fix friendly? Hubs is gluten sensitive. Thanks
Hi Danielle! I’ve never made these with a gluten-free flour so I am not sure what to recommend. I do have another recipe that is gluten-free and fix-friendly, though…you might try this one: https://www.carrieelle.com/gluten-free-lemon-muffins-21-day-fix-keto/
Thanks these look great!
Do I use the unsweet almond milk?
Yes, unsweet to keep it 21 Day Fix approved. 🙂
Since I don’t have any whole wheat flour on hand, would making oat flour work as well do you think?
I haven’t tried it with oat flour so I don’t want to say it would work in case it doesn’t…but maybe?? Sorry – I need to try it and find out! 🙂
I made these this morning – followed recipe except added blueberries instead of cherries – they didn’ t bake in 20 minutes though. I had to add another 20 minutes and finally had to remove b/c tops were browning too much and they still were goopy inside – the edges were delicious though.
Ugghh I’m so sorry to hear that! If you make them again, try reducing the almond milk or leaving it out entirely. An extra 20 minutes is a long time and I can’t figure out why they wouldn’t bake in that amount of time unless they were too wet.
Thanks Carrie – I will give that a try.
Just made these with blueberries and they were definitely too wet. I’m going to try again without the almond milk and see if they come out better. The taste is great!
Ugh, so sorry to hear that! Definitely try again without the almond milk!
These are absolutely delicious! Moist inside and sweet without added sugar! Worth it 100%.
So glad you liked them, Liza!
These are fantastic.. Never used frozen cherries before– now Im obsessed!!
I make these once a week…
YAY! So glad! (and also obsessed with frozen cherries)
I’ve tried to make these twice and each time they have been raw in the middle. Just wondering what I’m doing wrong?
Hmmm…I’ve had a couple other people tell me that before too and I’m not sure what it is that makes that happen every now and then! I would try it without the almond milk though…I have made them without the almond milk before and you won’t miss it, so maybe this will help with the wet centers. Hope that works, and sorry you’re having trouble with them!
I followed the recipe wxactly, and maybe these are uber healthy, but they are just not very good muffins. They were too wet, crumb was not good, and the absence of sweetener made the structure and taste a big let down. Sorry to be so negative, but there just has to be a better balance in baked goods to make them worth eating.
I’m sorry they were disappointing! You might try them without the almond milk to reduce the moisture. For some reason, they seem to end up wet for some people and I’m not sure why that is the case for some and not others. They’re definitely not white flour, high sugar muffins…so the taste will be different!
I’ve been following weight watchers & love this recipe. Thanks so much for creativity & sharing, Carrie. I usually halve the recipe (still use one egg) & skip the almond milk, and put in a dash of almond extract to punch the flavor up a notch. I even had success using buttermilk instead of yogurt. Fruits that I’ve tried so far: cherries, blueberries, peaches – all have worked beautifully.
So glad you like them! Buttermilk sounds like a great substitute. I actually have a batch in the oven right now! 🙂
Can you use almond flour instead of the whole wheat flour?
I would not swap out the flour for almond flour as it bakes so differently. I do have one almond flour recipe…I think it would be easier to adapy that recipe rather than this one, just because of how different the almond flour is! Here’s the almond flour recipe: https://www.carrieelle.com/gluten-free-lemon-muffins-21-day-fix-keto/
These looks amazing and I’m going to try them today. I’m wondering though what size muffin pan I should use… are these mini muffins, or regular muffin size?
These are regular size! 🙂
[…] 21 Day Fix Banana Cherry Muffins […]
I had the same unfortunate results of several others. Completely uncooked on the inside but browned on the outside. Leaving them longer in the oven didn’t cook them. And they sunk in the middle, of course. Unattractive and mostly inedible. While I prefer less sweet muffins, these were a little too tart. Some added honey might have helped – if they had technically worked. Sorry to say, I can’t recommend this recipe. 🙁
“ Addendum – instead of tossing my soggy-centre muffins, I’ve decided to try them as French Toasts. I think they’ll work marvellously for that! I’ve chilled and have but then in half (tops and bottoms). I’ll try them tomorrow in my fry pan. If they’re good, I’ll send the rest to work with my husband so he can make tasty little French Toasts for the bunch at his office. They have an air fryer in their kitchen and I read that that air fryer French Toast is THE BOMB! I’ll let you know if this as delicious as a recipe fail can get.”