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Nutrition Facts
Serving Size 1 muffins 55g Recipe makes 12 muffins)
Calories 94
Calories from Fat 6		(6%)
Amount Per Serving		%DV
	Total Fat 0.7g	1%
	Saturated Fat 0.2g	1%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 18mg		6%
Sodium 201mg		8%
Potassium 95mg		2%
Total Carbohydrate 20.1g		6%
	Dietary Fiber 1.0g	4%
	Sugars 9.2g
Protein 2.1g		4%
how is this calculated?

Kittencal's Extreme 1-Gram Low Fat Banana-Blueberry Muffins

Recipe #227257 | 30 min | 10 min prep | add private note

⁽⁴²⁾ RATE IT NOW Print Recipe

By: KITTENCAL
May 10, 2007

Less than 1 gram of fat in each muffin but you wouldn't even know they are low-fat, these are even better the next day, and are just as delicious without the berries, of coarse you can use full-fat sour cream or yogurt, flavored yogurts only add to the taste of these muffins, I like to sprinkle a sugar/cinnamon mixture on top of each muffin before baking but that is optional, see note on bottom for doubling the recipe. For greasing see Pan Release, Professional Pan Coating (Better Than Pam Spray!)

12 muffins (change servings and units)

Ingredients

1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2-1 teaspoon cinnamon
1/4 teaspoon nutmeg (optional)
1 cup fresh blueberries
1 1/4 cups mashed ripe bananas
1/3 cup sugar (or Splenda, increase the sugar for a sweeter muffin)
1/4 cup nonfat sour cream (or use low-fat sour cream or use fat-free yogurt)
1 large egg
2 teaspoons vanilla

Directions

1
Set oven to 350 degrees.
2
Grease or line 12 regular-size muffin tins with paper liners.
3
In a large bowl mix together flour, baking powder, baking soda, salt cinnamon, nutmeg (if using) and blueberries.
4
In another bowl beat banana, sour cream, sugar, egg and vanilla until just blended; stir into the dry blueberry mixture JUST until combined (do not over mix a few small lumps are fine!).
5
Scoop/divide the mixture between the muffin tins.
6
Bake for 15-20 minutes or until the muffins test done.
7
*NOTE* for a double recipe; because of the large amount of baking powder prepare each recipe in two separate bowls, do not double one recipe into one bowl.

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Featured Reviews for This Recipe

From: Nado2003

On Sep 11, 2009

Oh Wow! These are good. Great for a healthy muffin. I followed the recipe to a T except I used non fat yogurt instead of sour cream and frozen blue berries. The kids loved these. They were more dense than regular muffins, but definitely more moist and fruity. They're so healthy we could eat them for breakfast. I will be making these again. THANK YOU.

0 people found this review helpful

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From: Claidan

On Sep 10, 2009

Super delish! My kids and I loved them! This is definitely a keeper and I didn't have to feel guilty. I actually used whole wheat flour which made these even healthier and the kids didn't even notice, between the blueberries and the banana.

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From: smellyvegetarian

On Dec 8, 2007

Wow these are good...and this is coming from a true muffin junkie . I can see how there is lots of "play" room here, too, as far as different fruits and flavors of yogurt. I used the sour cream this time, though, and due to ridiculous prices on blueberries this week used frozen strawberries instead. Delicious! These are quite sweet from all the fruit, so I would not suggest adding any more sugar. Thanks for posting!

5 people found this review helpful

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From: yogiclarebear

On Sep 25, 2007

Whoa. WHOA! I am beside myself! Kitten these muffins are amazing. I did make a few changes to lower the calories, using egg substitute, and stevia instead of sugar. I used 2 medium bananas, and whole wheat flour. I made 8 large muffins, 20 minutes at 350. Delicious, thank you so much!

3 people found this review helpful

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