Blueberry Banana Muffins Heart Healthy Recipe Low Fat

LOW-CHOLESTEROL BLUEBERRY MUFFINS II

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Use vegetable oil spray to grease 12-cup muffin tin. Set aside.
• Mix 1/4 cup of the flour with the blueberries. Set aside. Beat egg white and 1 tablespoon oil lightly in bowl. Stir in milk and melted margarine or oil.
• In separate bowl, mix together flour, baking powder, salt, and sugar. Sift dry ingredient mixture over egg white mixture. Stir just long enough to moisten flour. The batter will look lumpy. DO NOT OVERMIX. Fold in blueberries. Fill each tin two-thirds full with batter. Bake in preheated oven 20-25 minutes or until golden brown.

THE BEST HEALTHY BANANA BLUEBERRY MUFFIN RECIPE

Steps:

• Preheat oven to 375 degrees F.
• In a large bowl, add bananas. Using a fork mash up bananas until just very small lumps are left. Add honey, applesauce, coconut oil, vanilla extract and egg.
• Using a fork mix until combined.
• Next add in whole wheat flour, baking soda, cinnamon and salt. Using a spatula, mix until wet and dry ingredients are completely combined!
• In a small bowl - combine 1-1/2 cups blueberries & 1 tablespoon of white whole wheat flour & toss to coat.
• Gently fold blueberries into the batter.
• Spoon the batter into muffin pan filling each hole about 3/4 of the way full (line or spray with cooking spray if not using the cupcake liners)
• Bake for 15-17 minutes, or until toothpick comes out clean. Serve.

HEALTHY VEGAN BLUEBERRY BANANA MUFFINS

Steps:

• Locate a standard non-stick muffin pan. Arrange oven rack so that the muffins will be in the center of the oven. Preheat oven to 375 degrees F (190 C).
• In a large mixing bowl whisk together the dry ingredients. In a smaller bowl mash the bananas and make sure you have 1 cup. Add the remaining wet ingredients to the bananas and mix very well.
• Pour wet ingredients into dry, and stir until just combined, careful not overmix. The batter will be very thick. Fold in the blueberries.
• Divide the batter evenly among the muffin cups, only filling them about 2/3 full. If desired, lightly press 2 or 3 extra blueberries onto the top of each muffin. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
• Allow muffins to cool in the pan for 10 minutes, then transfer to a cooling rack.

BLUEBERRY BANANA MUFFINS - HEART HEALTHY RECIPE (LOW FAT)

Steps:

• Preheat oven to 400 degrees. Lightly spray 12 cup muffin tin.
• In a large bowl combine flours, wheat germ, brown sugar, baking powder, salt, cinnamon and nutmeg, stirring well.
• In a small bowl mash banana and add remaining ingredients except blueberries. Whisk until well blended. Make a well in the center of the flour mixture. Pour the banana mixture into the well and stir just till moist. Mixture will be lumpy. Gently fold in blueberries. Pour batter into muffin tins and bake for 15 minutes or until toothpick comes out clean.

BANANA-BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners. In a bowl, whisk together flours, wheat germ, baking soda, and salt.
• In a large bowl, beat butter and sugars with a mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, mash bananas with a fork (you should have 3/4 cup); stir in milk and vanilla.
• With mixer on low, alternately add flour mixture and banana mixture to butter mixture, beginning and ending with flour mixture; mix just until combined. Fold in frozen blueberries.
• Divide batter among muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 28 minutes, rotating pan halfway through. Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more.

LOW-FAT BANANA MUFFINS

Steps:

• In a large bowl, combine flour, baking powder, baking soda and cinnamon. Combine remaining ingredients; stir into dry ingredients just until moistened. Coat muffin cups with cooking spray or use paper liners; fill cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.