Blueberry Banana Muffins
It’s been about 2 months since we started watching our weight, and we finally have been hit by the craving for baking. We both are bad – if it is there, even if it is hiding in the freezer, it calls us. so I haven’t been doing any baking. Till today. I saw on another great website, Sally’s Baking Addiction, several muffin recipes that are made with mashed banana in place of oil, and less sugar than the typical recipe. And once Steve saw me looking at muffin recipes, I couldn’t stop him from talking about them. Now, I have tried making fat free baking before, and they always seemed to come out rubbery and weird. But, I decided to try again anyway. Of course, I changed the recipe up some – I just can’t help myself! I always look at a recipe as a guide….and a good start. I loved the taste of the honey in the batter, so I increased the amount a bit, and made a few other small changes. Anyway, I made them, and they are pretty as a picture! They have a little bit of that rubbery texture, but not bad. And they are supposed to be better the next day, so we will see if the texture improves any. And best of all – they taste good! Not too sweet. And with lots of yummy berries. So, here is my take on the recipe, and thanks Sally for the idea!
Blueberry Banana Muffins
With no added fat and less sugar, these little bundles let you enjoy baking again without the guilt. Like most banana-type breads, these are better the second day.
Makes: 16 muffins
- 1 ¼ cup whole wheat flour
- 1 ¼ cup white flour
- 1 ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- 1/3 cup honey
- 1/2 cup light brown sugar, lightly packed
- 1 cup mashed very ripe banana (about 2 large or 3 small bananas)
- 1/4 cup nonfat plain greek yogurt
- 1 large egg, beaten
- 3/4 cup milk (almond milk)
- 1 tsp vanilla
- 1 and 1/2 cup fresh blueberries, washed and picked over
- Preheat oven to 325F degrees. Spray 16 muffin tins with nonstick spray. Set aside.
- In a large bowl, stir together the flour, baking soda, salt, and cinnamon until combined. Stir in the brown sugar, making sure there are no lumps. Set aside.
- In a separate bowl, mash the banana with a fork. Add the yogurt, egg, milk, honey and vanilla. Beat lightly with a fork to incorporate all the egg.
- Dump the berries on top on the flour mixture. Then pour the wet ingredients on top. Gently fold it all together, using as few strokes as possible to mix. Batter will be very thick. Do not overmix the batter, or the muffins will be tough. It’s OK to see a little flour that isn’t mixed in.
- Divide the batter between 16 muffin tins. They will be mounded over the tops.
- Bake for 17-20 minutes until very lightly browned on the edges. A toothpick inserted in the center should come out clean. Allow the muffins to cool in the tins for 10 minutes, then remove from tins and place on racks to cool completely.
Note: Don’t use cupcake liners on non-fat muffins like these because they will stick. As long as you spray the muffin pans generously, you won’t have any problem.