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Monday, March 24, 2014

Skinny Banana Blueberry Muffins

As I'm sure you can all tell by now, I love muffins, I also love banana. These muffins were the perfect use for a couple over ripe bananas that had taken up residence on my counter this week. They were super easy to make and a total hit with me and my family! Thanks for the recipe Audrey's Apron!

  • 2 and 1/2 Cup Whole Wheat Flour
  • 1 Tsp Baking Soda
  • 1/4 Tsp Salt
  • 1/2 Tsp 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 bananas)
  • 1/4 Cup Nonfat Vanilla Greek Yogurt (or any yogurt, I used Non-Fat Plain Yogurt)
  • 1 Large Egg, beaten
  • 1 Tsp Vanilla Extract
  • 3/4 Cup Skim Milk (or any milk you have, I used Almond Milk)
  • 1 and 1/4 Cup Fresh or Frozen Blueberries 
  • Preheat oven to 325 degrees.
  • Line muffin tins with foil liners or spray pan with cooking spray (paper liners will stick!).
  • In a large bowl, mix the flour, baking soda, salt, and cinnamon together. Set aside. 
  • 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. 
  • 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. 
  • Gently fold in the blueberries. Be careful not to overmix the batter.
  • Fill each muffin cup 2/3 full.
  • Bake for 22 minutes or until a toothpick comes out clean. 
  • Transfer them to a wire rack and allow muffins to cool before serving.
Makes 16 muffins
Nutritional Info: 111 Calories, 1 gram of Fat, 25 carbs 3 grams of Protein, 2 grams of Fiber
Weight Watchers: 3 Points Plus

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