Blueberry and Banana Muffins (Light)
"From Rose Reisman"
- Ready In:
- 25mins
- Serves:
- Units:
Nutrition Information
2
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ingredients
- 1 1⁄2 medium ripe bananas, mashed (about 3/4 cup)
- 1⁄4 cup vegetable oil
- 1 large egg
- 2⁄3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1⁄4 cup low-fat yogurt
- 3⁄4 cup all-purpose flour
- 1⁄4 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 pinch salt
- 1⁄2 cup fresh blueberries or 1/2 cup frozen blueberries
directions
- Preheat the oven to 375°F Spray 12 muffin cups with vegetable oil.
- Beat the bananas, oil, egg, sugar, vanilla and yogurt in a large bowl until well mixed.
- Combine both flours, baking powder, baking soda, cinnamon and salt in a separate bowl, mixing well. Stir into the liquid ingredients until just mixed. Fold in the blueberries.
- Pour the batter into the prepared muffin cups and bake for 12 to 15 minutes in the middle of the oven, until the tops are firm to the touch and a tester inserted in the middle of the muffin comes out clean. Turn out and serve immediately.
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MMMMMM...moist muffins! Another winner from the Cooking Photo Forum's Muffin Queen! Thanks, RedZ...I did use more blueberries than 1/2 cup---sooo delish!
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These were exceptionally moist and the flavor was great. Just enough banana. I made mine with Splenda and substituted unsweetened applesauce for the oil and they were great.
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These were exceptionally moist and the flavor was great. Just enough banana. I made mine with Splenda and substituted unsweetened applesauce for the oil and they were great.
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