Blueberry-Banana Muffins, the Low-Fat, Low-Sugar Way

in Bananas, Blueberries, Fruit, Muffins, Sour cream on Tuesday, September 27, 2011

Ummm, love freshly baked muffins and I am always on the quest for a great low-fat, low-sugar muffin. These muffins are some of the best I’ve found. They have less than 1 gram of fat and less than 9 grams of sugar with 20 grams of carbohydrates at 94 calories each. Sometimes the healthier versions of baked goods are not as delicious and attractive as their sugary fat-filled, frosted or sugar streusel-topped relatives; however, that may not be true in this case.

When you eat these blueberry-banana muffins, you may not even realize that they are low-fat. The flavored yogurt adds greatly to the taste of them and I generally use Dannon Light and Fit with one of my favorite flavors being their Toasted Coconut Vanilla. I think it would work great with this recipe.

The muffins are even better the next day as the addition of the fruit makes them bake up very moist and light. This is a great way to use up over-ripe bananas. Make them with the combination of fruits that you like, chopped strawberries would work well also. This recipe could be made even healthier by using whole wheat flour and as the fruit makes them quite sweet, you may not want to add as much Splenda.

Dispensing with the paper liners and spraying with a no-stick cooking spray would make them not quite as moist and add a crispier edging to them, if that is to your liking. If you want to bake more of these muffins at one time, do not double the recipe; make them in 2 separate batches. For low-fat, low-sugar muffins, they pack a lot of flavor!

Blueberry-Banana Muffins, the Low-Fat, Low-Sugar Way

Ingredients:

1 cup flour

1 tablespoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 teaspoon cinnamon

1 cup fresh blueberries

1 ¼ cups mashed bananas

1/3 cup Splenda

¼ cup fat-free flavored yogurt or non-fat sour cream (I used blueberry yogurt)

1 large egg

2 teaspoons vanilla

Method:

Set oven at 350 degrees.

Spray 12 regular muffin cups with non-stick spray or line with paper liners.

In a large bow, mix together flour, baking powder, baking soda, salt, cinnamon and blueberries.

In another bowl, beat bananas, Splenda, yogurt, egg and vanilla until just blended. Stir into the dry blueberry mixture until combined.

Divide the mixture into muffin tins.

Bake for 15-20 minutes until a toothpick inserted in the center comes out clean.

Serve when cool.

They’re fruity good and easy to whip up!

This entry was posted on Tuesday, September 27, 2011 at 7:31 AM and is filed under Bananas, Blueberries, Fruit, Muffins, Sour cream. You can follow any responses to this entry through the RSS 2.0. You can leave a response.

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