vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.












Low Fat Blue Berry Banana Muffin

Low fat Blue Berry Banana Muffin
MANGO SMOOTHIE

Mango Smoothie

This mango smoothie is super creamy, where mango, milk, yogurt, and sugar is placed in b...

Rasmalai

Rasmalai

Ras Malai is dumplings made from cottage cheese soaked in sweetened, thickened milk delic...

BESAN LADOO

Besan Ladoo

Besan laddoos are rich, sweet dessert-snack made from gently roasted gram flour (besan) s...

APPLE TART

Apple Tart

This Apple Tart is a delicious combination of a shortbread crust, a cheesecake-like filli...

German Cheese Cake

German Cheese Cake

How to makeGerman Cheese Cake?How to cookGerman Cheese Cake?Learn the recipeGerman Chees...

KONG FIRIN WITH FIGS

Kong Firin With Figs

Anjeer kong firin is an awesome preparation by using fresh figs. All together just sautee...

Low Fat Blue Berry Banana Muffin Recipe, How To Make Low Fat Blue Berry Banana Muffin Recipe

Low fat blueberry banana muffins are a great way to use up ripe bananas. Blueberries taste excellent when combined with banana flavor and they add an extra nutritional punch.

About Recipe

How to make Low fat Blue Berry Banana Muffin

(89 ratings)
0 reviews so far
Prep time
10 mins		 Cook time
25 mins		 Total time
35 mins
Low fat Blue Berry Banana Muffin
Author : Vahchef
Main Ingredient : Banana
 Servings : 2 persons
Published date : November 20, 2016


Ingredients used in Low fat Blue Berry Banana Muffin
• Fresh blueberries or 2 banana - 1(1/2) cup.
• Egg (white) - 2 no.
• Vegetable oil / pure olive oil - half cup.
• Sugar - 1 cup.
• Sour cream or ( non fat sour cream) - pinch.
• Baking powder - 2 teaspoons.
• Baking soda - 1 tea spoon.
• Cake flour or all purpose flour ( ½ cup +1 tablespoon ) - 0.
• Pure vanilla - 1 tea spoon.
• Salt - pinch.
• Vegetable spray, for the muffin tins - as required.
Method:
  • Preheat oven to 380 degrees F. In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside.
  • In another large bowl, whisk together the sugar, oil, egg and sour cream. Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the blueberries. Stir mixture for a count of 10.
  • Add 1 cup blueberries to mixture and stir 3 more times. Reserve the 1/2 cup of blueberries. Using a ice cream scoop, add the mixture to greased muffin pans.
  • Sprinkle the remaining 1/2 cup of berries on top of muffins and press down lightly. Place into the oven and increase the temperature to 400 degrees.
  • Bake for 20 to 25 minutes, rotating pan halfway through. Remove from oven and turn out, upside down on tea towel to cool completely. Serve immediately or store in airtight container for 2 to 3 days.





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 
Browse Recipes


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter