Low Sugar Blueberry Banana Muffins Food

THE BEST BLUEBERRY BANANA MUFFINS

Steps:

• Heat oven to 350°.
• In large mix bowl, combine sugar, buttermilk, butter, bananas, eggs and vanilla.
• Beat at medium speed, scraping bowl often until creamy (1-2 min).
• Add flour, baking soda and salt.
• Beat at low speed until moistened (1-2 min.).
• By hand, stir in blueberries.
• Spoon into paper-lined muffin cups.
• Bake for 25-30 min.
• or until toothpick inserted into center comes out clean.
• Remove from pan, cook and sprinkle with powdered sugar.
• Makes 6 Texas-size muffins with a little left over to freeze and bake later.
• When I make these, I just sprinkle granulated sugar on top prior to baking, and omit the powdered sugar.

EASY MOIST BANANA BLUEBERRY MUFFINS

Steps:

• Mash bananas in a large mixing bowl.
• Add sugar and egg.
• Add butter and blueberries.
• Combine dry ingredients and gently stir into banana mixture.
• Pour into 12 well-greased muffin cups.
• Bake at 375 degrees for 20 minutes.

NO-SUGAR-ADDED BLUEBERRY AND BANANA WHEAT MUFFINS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 18 muffin cups, or line with paper muffin liners.
• Mix together mashed bananas, egg, water, and oil in a large bowl. Mix in flour, baking soda, and baking powder until mostly smooth (you will still see lumps from the banana, but that's okay!). Gently fold the blueberries into the batter.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 15 minutes. Remove muffins from tins, and cool on a wire rack.

LOW SUGAR BLUEBERRY BANANA MUFFINS

Steps:

• Preheat oven to 375.
• Line a muffin pan with paper muffin cups and spray each lightly with cooking spray.
• Place bananas in a large mixing bowl and mash with a fork.
• Stir in vanilla, brown sugar, egg, oil and Greek yogurt.
• In a separate bowl, combine flour, flaxseed, hemp seeds, baking powder, baking soda, salt and spices.
• Gently stir the dry ingredients into the wet with a spatula, half at a time, until mixture is just combined. Stir in blueberries. Let sit 5 minutes.
• Using an ice cream scoop or measuring cup, scoop about ⅓ cup batter into each muffin cup.
• Bake muffins at 375 for 16-18 minutes or until slightly firm to the touch. Careful not to overbake, as this will make muffins tough on the bottom.
• Remove from the oven and let cool in the pan 5 minutes, then remove muffins to a cooling rack.
• Extra muffins can be stored at room temperature for 1 day then in an airtight container in the fridge for 3 additional days.

LOW SUGAR BLUEBERRY MUFFINS OR CAKE

Steps:

• Mix oil, egg, and milk together, stirring well.
• Mix flour, 1/2 cup sugar,1/4 cup splenda, salt, and baking powder together in a bowl.
• In a third bowl use a fork to cut together the 1/4 cup sugar, 1/4 cup Splenda, 1/4 cup butter, and the cinnamon.
• Make a well in flour, sugar, splenda, salt and baking powder mix and pour in the oil, egg and milk.
• Stir till lumps are gone; fold in blueberries (I used 2 cups).
• Spread in oiled 8x8 cake pan or in cupcake papers.
• Sprinkle the third mix over all.
• Bake at 400 degrees for 20-25 minutes for cake, or 15-20 minutes for cupcakes,.
• You can also use parchment to line the pan.

KITTENCAL'S 1-GRAM LOW FAT BANANA-BLUEBERRY MUFFINS

Steps:

• 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.

BLUEBERRY MUFFINS (NO SUGAR AND LOW FAT)

Steps:

• Mix first 4 ingredients in mixing bowl.
• Make a well in center.
• Add yogurt, sweetener, milk and egg to well.
• Stir just until moistened.
• Quickly stir in blueberries.
• Spray muffin cups with no stick cooking spray.
• Fill 3/4 full.
• Bake in 400 F.
• oven for about 15 to 20 minutes until golden.
• Yield: 12 medium muffins.
• NOTE: To use sugar, omit sweetener and add 1/3 cup granulated sugar.
• Add 22 calories per muffin.
• Calories per muffin with liquid sweetener.
• 109 Cholesterol.
• 19 mg Sodium.
• 143 mg Fat.
• trace Company's Coming Light Recipes.