Tuesday, February 3, 2009

Lowfat Banana Blueberry Muffins

These muffins are a great way to use up ripe bananas. Blueberries are optional, but I really like the way they combine with the banana flavor, and they add an extra nutritional punch. Baking tip - lightly dust the berries with flour before added them to the batter, and it will keep them from sinking to the bottom.

Lowfat Banana Berry Muffins

1 1/2 cups AP flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
3 large bananas, mashed
3/4 cup sugar
1 egg
1/3 cup unsweetened applesauce
1 cup blueberries

Preheat oven to 350. Spray muffin pan with baking spray or line with paper liners.
In a medium bowl, combine flour, baking soda, baking powder and salt.
In a large bowl, combine bananas, sugar, egg and applesauce. Ad in flour mixture and stir just until ingredients are combined. Don’t overmix. Gently fold in the blueberries with a baking spatula or spoon.
Bake approx. 20 minutes or until golden brown. Cool on wire rack.