Skinny Banana Blueberry Muffins

January 21st, 2014 | Posted by Milana in Breakfast/Brunch

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One Sunday morning,I had a bunch of fresh blueberries and some overly ripened bananas in the fridge. Fortunately I had stumbled upon a fellow bloggers site, sallysbakingaddiction.com where I found the original recipe. I had made a few changes to make it my own and I must say these muffins are probably the most moist breakfast muffins I have ever tried! Delicious! Thank you Sally!!

INGREDIENTS:
2 cups white whole wheat flour
1/2 cup unbleached all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 cup maple syrup
1/4 cup light brown sugar, loosely packed (or dark brown sugar)
1 cup mashed very ripe banana (about 2 large very ripe bananas)
1/4 cup vanilla cashew yogurt (or any yogurt)
1 large egg, beaten
3/4 cup milk (any milk will work)
1-1/4 cup (215g) fresh or frozen blueberries

DIRECTIONS:
Preheat oven to 325F degrees.
Spray 15 muffin tins with nonstick spray.* Set aside.

In a large bowl, gently toss the flour, baking soda, salt, and cinnamon together until combined. Set aside.

In a separate bowl, mix the maple syrup and brown sugar together. Add the mashed banana, yogurt, and beaten egg. Slowly pour the wet ingredients into the dry ingredients.
Gently begin to fold it all together. It will be very thick. Add the milk slowly and continue to gently mix the ingredients together. The milk will thin everything out, but the batter will still remain thick. Gently fold in the blueberries. Do not overmix the batter, which will end in tough, dry muffins.

Divide the batter between 15 muffin tins. Fill all the way to the top. Bake the first 12, then the last three in another batch. Fill the empty muffin tins halfway with water in the 2nd batch to ensure even baking. Bake for 20-25 minutes until very lightly browned on the edges.
A toothpick inserted in the center should come out clean. Allow the muffins to cool completely.

* Do not use cupcake liners. Your muffins will stick.

NUTRITION ANALYSIS:
15 Servings
Serving Size: 1 Muffin

Nutrition Facts
User Entered Recipe

  15 Servings
Amount Per Serving
  Calories 129.6
  Total Fat 0.8 g
  Saturated Fat 0.2 g
  Polyunsaturated Fat 0.1 g
  Monounsaturated Fat 0.2 g
  Cholesterol 12.8 mg
  Sodium 51.2 mg
  Potassium 106.4 mg
  Total Carbohydrate 28.6 g
  Dietary Fiber 3.2 g
  Sugars 11.0 g
  Protein 4.0 g
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Rating: 5.0/5 (3 votes cast)
Skinny Banana Blueberry Muffins, 5.0 out of 5 based on 3 ratings

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