I’ve been wanting to experiment with a blueberry muffin for FOREVER! I’m not sure this one is complete quite yet. I may tweak it slightly but I’m satisfied with the results and so was the toddler. He ate two! Even the husband took a bite and said they were good. Although he’d never eat a whole muffin. He’s just not a muffin man. :)
You”ll notice sprinkles in some of the pictures. Sad the say the only way I can get the toddler excited about baking with me is to promise a sprinkle session. He still has fun and participates through the whole process…
…but he’s just doing it for the sprinkle pay off. Apparently hanging out with mom in the kitchen just isn’t as cool as it once was. :(
- 1 and ¼ cups (150g) of whole wheat white flour (regular whole wheat works too)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 heaping tsp cinnamon
- 1/4 tsp of salt
- 2 egg whites
- 1 large overripe banana
- ½ cup plain non-fat yogurt
- 2 tbsp honey (42g)
- ¼ cup applesauce
- 1/2 tsp almond extract
- 1 cup blueberries (148g)
Preheat the oven to 375 degrees
Mix the whole wheat flour, baking soda, baking powder, salt and cinnamon. Set aside
In a medium bowl mash the banana with a fork. Add the egg whites, yogurt, honey, applesauce and extract. Whisk until well blended and a bit “frothy”.
Mix the sifted flour with the banana egg mixture and the blueberries until just moistened. Don’t over mix!
Spray a 6 muffin pan with non-stick cooking spray.
Evenly distribute the batter in the muffin tin cups. Sprinkle with ground cinnamon (or sprinkles!) Bake for about 25 minutes.
|Servings||Amt per Serving|
|160||1g||5g||old: 3||new: 4|