No Sugar Added Blueberry And Banana Wheat Muffins Food

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.

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.

BANANA PUMPKIN WHOLE WHEAT MUFFINS (NO SUGAR ADDED)

Steps:

• Preheat oven to 350.
• Mix all dry ingredients throughly. (First nine ingredients listed, flour, whey protein, baking powder, baking soda, salt, wheat germ, spices, and flax seed.).
• In a separate bowl combine apple sauce and stevia powder throughly. I use Stevia Plus brand, which is stevia extract mixed with F.O.S. Each brand varies in amount of sweetness. Start with 1/8 and possibly work up to 1/4 t if needed. Too much will cause a bitter taste, so be careful!
• Add the beaten eggs, oil, half and half, pumpkin, mashed bananas, honey, and vanilla to the apple sauce and blend with a mixer, until smooth and even consistency is reached.
• Add dry ingredients to the pumpkin mixture and mix just until blended. Mix in carob or chocolate chips. Do not over mix or muffins will be dry.
• Place in 18-24 greased muffin cups (I use olive oil spray.) Amount of muffins vary depending on the size of muffins you want. Bake at 350 for 15-20 minutes. All ovens vary. Use a tooth pick to test. If the toothpick comes out clean they are done. Do not over cook!
• Cool and enjoy! (I eat them hot out of the oven, just don't burn yourself!).

BLUEBERRY BANANA PROTEIN MUFFINS

Steps:

• Preheat the oven to 350 degrees F.
• Mix the flour, protein powder, baking powder, salt, and cinnamon together in a large mixing bowl.
• In a separate bowl, mash the banana until smooth.
• Add in the milk, maple syrup, vanilla, egg, and coconut oil and whisk together.
• Pour the liquid ingredients into the dry ingredients and mix just until combined (making sure not to over-mix the batter).
• Mix in the blueberries.
• Pour into a lined cupcake or muffin tin and bake for 25-27 minutes (or until a toothpick comes out clean).
• Let cool and enjoy!

HEALTHY FLOURLESS BLUEBERRY BREAKFAST MUFFINS

Steps:

• Preheat the oven to 350. Grease a 10-12 count muffin tin generously with cooking spray/oil and set aside.
• In a large mixing bowl, combine the dry ingredients and mix well.
• In a small bowl, whisk the milk, vanilla extract and egg/flax egg. Pour into the dry mixture. Add the melted nut butter (and maple syrup and applesauce for paleo option) and mix very well until a batter is formed.
• Using a heaping 1/4 cup, pour the muffin batter into the greased muffin tin. Bake for around 30-35 minutes (For paleo option, it can be up to 55 minutes, depending on the coconut flour) or until golden brown on top and a toothpick comes on clean. Remove from oven and allow to cool for 5 minutes in the muffin tin, before removing to a wire rack to cool completely.

HEALTHY BLUEBERRY AND BANANA MUFFINS

Steps:

• Preheat oven to 400°F. Line 12 muffin cups with paper liners. Combine flour, sugar, oat bran, baking powder, and salt in medium bowl; whisk to blend.
• Place mashed bananas in large bowl. Stir in soy milk, egg, oil, and lemon juice. Mix in dry ingredients, then blueberries. Divide batter among muffin papers. Bake muffins until tester inserted into center comes out clean, about 20 minutes. Turn muffins out onto rack and cool 10 minutes. Serve warm or at room temperature.

ALMOND FLOUR BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees F. Line 12 muffin tin with parchment paper muffin liners (highly recommended) and spray with cooking spray. Set aside.
• In a large bowl, add eggs, maple syrup, yogurt, vanilla extract, baking powder, baking soda and salt. Whisk very well until combined and no lumps.
• Add almond flour (make sure to level the top with a knife and do not pack) and stir gently with spatula until well mixed.
• In a small bowl, combine blueberries with 1 tbsp of almond flour and stir to coat evenly (this prevents them from sinking).
• Add blueberries to the bowl with batter and give a few gentle stirs just enough to combine.
• Using an ice cream scoop, divide batter between 12 openings of previously prepared muffin tin. Bake for 20 minutes on the middle rack or until toothpick inserted in the center comes out clean.
• Remove from the oven, let cool for 15 minutes and enjoy.

MINI BANANA BLUEBERRY MUFFINS

Steps:

• In a large bowl, mash the bananas with a fork
• Add eggs, vanilla, and butter/oil
• Beat these wet ingredients together with a hand held beater (I use an electric one), the batter should become smooth, yellow and a little frothy
• Add the flour and baking powder
• Beat for a further 30-60 seconds to make a well-mixed batter
• Portion into an oiled muffin tin (I use a non-stick silicon tray sprayed with oil) Mix makes 12 standard sized muffins or 30 mini muffins
• Top the muffins with a blueberry or two
• Bake at 180 degrees Celsius for 15 mins (360 Fahrenheit), 15 min cook time is based on making mini muffins, the mix makes approx 30 mini muffins. If you are using a standard muffin tray and making approx 12 muffins the cook time will be longer, approx 25-30 mins
• Cool
• Serve