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Low Fat Blue Berry Banana Muffin

Low fat Blue Berry Banana Muffin
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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.





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