Skinny Banana Blueberry Muffins

"This slightly edited recipe comes to you from the awesome blog http://sallysbakingaddiction.com/ - I made it with ww flour, and it was super delish! Even the parrots went nuts for it! (Then again, they eat pretty much everything...) I did toss the frozen blueberries in a heaping tablespoon of flour, to prevent blue muffins. This is definitely a keeper!"
 
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photo by Wish I Could Cook photo by Wish I Could Cook
photo by Wish I Could Cook
photo by ellie_ photo by ellie_
photo by Katzen photo by Katzen
Ready In:
30mins
Ingredients:
11
Yields:
12 muffins
Serves:
12
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ingredients

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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 honey and brown sugar together - it will be thick and lumpy. Try to get out as many lumps as you can - a fork works well to break it up. 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 lend tough, dry muffins.
  • Divide the batter between 12 muffin tins. Fill all the way to the top. Bake for 20 minutes until very lightly browned on the edges. A toothpick inserted in the center should come out clean. Allow the muffins to cool completely.
  • *Note: Do not use cupcake liners; muffins will stick to them.

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Reviews

  1. Great muffins! I veganized them by using soy yogurt and egg replacer and they turned out fantastic. (And I also used muffin liners and they didn't stick at all.)
     
  2. Very good and easy! Used skim cow's milk and nonfat plain yogurt and splenda blend brown sugar. Made as directed making 17 muffins - some for dinner and some for the freezer -- perfect! Thanks for sharing!
     
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RECIPE SUBMITTED BY

I'm a now vegan who used to make one heck of a souvlaki. I love cooking, I was a huge fan of Moosewood and Molly Katzen prior to going vegan (although that has nothing to do with my choosing the name Katzen - that's just what my German Grandma has called me all my life.) Aside from cooking, I also love scuba diving, cycling, politics, and reading.
 
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