Remember when I told you that sometimes I have so many bananas in my kitchen I feel like raising a chimp? Well, it happened all over again. I was actually really glad because I had been craving this super yummy banana bread for days and very ripe bananas was all I needed to get started. Except this time, I decided to make this recipe a bit differently. Don’t ask me why, but I happen to like the muffin concept. I love that you can control your portion and that you can basically never get bored with a muffin because of the endless creation possibilities. That being said, I decided to turn my favorite banana bread into a muffin and add blueberries, just because…blueberries are delicious and good for you. In fact, this whole muffin is good for you. Or at least good enough to be eaten for breakfast + dessert + snack the same day. I’m thinking next time, I might add some oats (don’t tell my boyfriend), just to make them healthier and to give me an additional excuse to stuff my face with those. Like I needed one anyway…
I used frozen blueberries but you could also use fresh ones. Just add a dash of lemon juice in the batter to avoid this green yukky coloration and you’re good to go. Also, my muffin tin isn’t very deep so you might end up with only 12 muffins – which is actually convenient since you would end up making a single batch. Last thing, they are highly addictive. I repeat they are highly addictive. So if you’re planning to eat just one, don’t fool yourself and ring on your neighbor’s door. I have a batch right next to me and…they’re difficult to resist! Is it ok to have muffins for lunch?
Original banana bread recipe from Cooking Light
Cal: 173 - Protein: 3.48g - Fat: 4.3g - Carbs: 31.08g - Sugar: 1.5g - Fiber: 14.5g
WW Old Points: 3 pts - Points+: 4 pts
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1/4 cup butter, softened
- 2 large eggs
- 1 1/2 cups mashed ripe banana (about 3 large bananas)
- 1/3 cup plain low-fat yogurt
- 1 teaspoon vanilla extract
- 1 cup frozen blueberries
- cooking spray
- Preheat oven to 350°. Line a muffin tin with liners and lightly spray with cooking spray.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
- Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Gently incorporate blueberries.
- Spoon batter into muffin tin and bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean and top is golden brown.
- Cool 10 minutes in pan on a wire rack; remove from pan. Cool on wire rack.
I don't have a mixer here in Australia and a whisk works just fine.