Skinny Blueberry Banana Muffins

I recently stumbled on an amazing baking website, Sally’s Baking Addiction, with all kinds of recipes that I can’t wait to try out! The first recipe I wanted to try was all because over the weekend I had picked up some Fresh Blueberries and needed a way to use them! This is what I came up with!
This recipe is a little bit different then the original, here, but I adjusted to make these muffins with what I had in my pantry!

What you need to make them

  • 2  1/2 cup white whole wheat flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tablespoon ground cinnamon ( I love cinnamon, so less if you dont!)
  • 1/4 cup honey
  • 1/2 cup light brown sugar, loosely packed
  • 1 cup mashed very ripe banana
  • 1/4 cup nonfat  greek yogurt
  • 1 tsp Vanilla Extract
  • 1 large egg, beaten
  • 3/4 cup milk
  • 1  cup blueberries

How to make them!

  1. Preheat oven to 325F degrees. Spray 15 muffin tins with nonstick spray.* Set aside.
  2. In a large bowl, mix flour, baking soda, salt, and cinnamon together until combined.
  3. Mix together honey and brown sugar with a for trying to get out as many lumps as possible. Add the mashed banana, yogurt, vanilla and beaten egg.
  4. Slowly pour the wet ingredients into the dry ingredients, gently folding the mixes together.
  5.  Add the milk slowly and continue to gently mix the ingredients together. Batter will look thick but that is ok!
  6. Gently fold in the blueberries. Do not overmix!!!!
  7. 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.
  8. Bake for 17-18 minutes until very lightly browned on the edges. A toothpick inserted in the center should come out clean. Allow the muffins to cool completely.

muffin1

Sorry for the sad picture!! I accidentally deleted all the other ones from my camera!! But still they came out amazing and healthy. Plus they made an easy go to snack and a grab and go breakfast for me and the BF!!!

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