Healthy Banana Blueberry Bran Muffins are a deliciously, low-fat, low-calorie way to start the day.
Something new today! I joined a group of food bloggers who participate in a surprise recipe swap once a month. You are assigned a food blogger then get to pick one of their recipes to make. It sounded like so much fun that I wanted to join in. It also gives me the opportunity to make other people’s recipes. This is my first month and I was assigned This and That blog. I was already familiar with Marlys blog and excited to be able to delve into her recipes. I just love how she combines cultures in her cooking. She has a huge love of West African and combines that with a little American and a little Canadian. You know I love any type of culture fusion.
After looking at all of her recipes, I had narrowed it down to three. One was Summer Squash Rice. I loved the mixture of rice and noodles. It was really calling to me but I decided I would wait for summer and squash season. I also looked at Fish with Rhubard Compote and Strawberry Salsa. At the time, I had not yet seen rhubarb in the grocery store. I have now so I will be making that soon. I love rhubarb. It is so much fun to play with as you can use it in a savory or sweet dish. Since blueberries are coming into season I chose Healthy Banana Blueberry Bran Muffins. I was intrigued that they had no sugar in them. They would also have no oil or butter.
Muffins are so easy to make. You don’t need a mixer just a couple of bowls and a wooden spoon or spatula. They freeze so well and are perfect for a breakfast on-the-go. I always have over-ripe bananas in my freezer so I was all set. The banana and lemon really shine through on this recipe. Next time I would cut back just a tad on the lemon juice. I think I had a very juicy lemon half. My hubby wanted a little bit more sweetness but I thought they were perfectly sweet. I quite enjoyed them, shown by the fact I have already eaten two!
If you want to be sure to see Food Done Light’s next recipe, Slow Cooker Greek Cornish Hens, subscribe by email below. You won’t want to miss it.
Follow me on Pinterest Christie@Food Done Light
Healthy Banana Blueberry Bran Muffins
- 1 cup all-purpose unbleached flour, 120 grams
- 1/2 cup whole wheat pasty flour 60 grams
- 1/4 cup oat bran I used wheat bran
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup mashed bananas about 3
- 1/2 cup 2% fat milk
- 1 egg
- 2 tbsp applesauce
- 2 tsp fresh lemon juice I used zest & 1/2 lemon but would stick with 2 tsp
- 1 1/2 cups blueberries I used dry pint but it was a little too much
Preheat oven to 400°. Spray a 12 cup muffin pan with non-stick baking spray.
In a large bowl, whisk together dry ingredients (flour through salt)
In a medium bowl, whisk together wet ingredients (banana through lemon juice).
With a wooden spoon or spatula, stir wet ingredients into dry ingredients.
Fold in blueberries.
Using an ice-cream scoop, fill cups 2/3 full.
Bake for about 20 minutes, or until a toothpick inserted into the middle comes out clean.
Place pan on a wire rack and cool completely.
I calculated 3 Weight Watcher Smartpoints.
Happy Healthy Eating,