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
CREAMY STICKY RICE WITH MANGO

Creamy Sticky Rice With Mango

Mango sticky rice is a popular sweet sticky rice with coconut milk and fresh mangoes. Thi...

Kaja

Kaja

Kaja sweet is a traditional Andhra sweet dish and it famous in Kakinada, prepared with ma...

PuranPoli bobatlu

Puranpoli Bobatlu

Puranpoli is a Maharashtrian recipe. This is a traditional recipe, made with chana dal a...

Eggless Sponge Cake

Eggless Sponge Cake

Eggless sponge cake is one such cake which is a boon to them and can equally enjoy eating...

Healthy No Added Fat - Dates and Nuts Candy

Healthy No Added Fat - Dates And Nuts Candy

Dates and nuts candy without fat or sugar is an amazing and lip-smacking sweet that is t...

Jarda Pulao

Jarda Pulao

Jarda Pulao is a perfect recipe for festival season. ...

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


 


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