Kittencal's Extreme 1-Gram Low Fat Banana-Blueberry Muffins Recipe #227257
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 recipe#78579
by KITTENCAL
30 min | 10 min prep
12 muffins
- 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
- Set oven to 350 degrees.
- Grease or line 12 regular-size muffin tins with paper liners.
- In a large bowl mix together flour, baking powder, baking soda, salt cinnamon, nutmeg (if using) and blueberries.
- 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!).
- Scoop/divide the mixture between the muffin tins.
- Bake for 15-20 minutes or until the muffins test done.
- *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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5 stars