Low-fat Banana Blueberry Muffins
Why I Love This Recipe
I bake. A lot. In turn, I find myself eating a lot of the desserts I bake. Not good for my waistline! I decided I needed to find a recipe that satisfied my incessant sweet tooth but didn't make me feel too guilty.
Looking at several muffin recipes for insight, I altered, added, removed anything I wanted until I felt the recipe fit what I was looking for.
Ingredients You'll Need
1 cup old fashion rolled oats
1 cup non-fat milk
1 1/4 cup whole wheat flour
1/4 cup brown sugar
1/4 cup splenda
1/2 cup unsweetened applesauce
2 egg whites
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup of blueberries (preferably fresh, but frozen works just as well!)
1. Soak the oats in the milk for approximately one hour.
2. Grease or add muffin liners to the muffin pan. (If you opt for muffin liners, be warned that they're mighty hard to take off because of the low amount of fat. Greasing the muffin pan may be the better option, as I've already tried it and it works perfectly :) )
3. Preheat oven to 400 degrees
4. Combine oat mixture with applesauce and egg whites.
5. In a separate bowl, combine the dry ingredients and mix together.
6. Add the wet mixture to the dry mixture. Mix just until they are both combined, over-mixing will result in a tougher muffin.
7. Bake 20-25 minutes.
I was really pleased with the results. Seeing as how I was trying to make a healthier muffin for myself, I was surprised when my entire family began eating them - family members who vowed never to touch anything with splenda(also family who were very resistant to whole-wheat flour)! You don't even notice a difference. The bananas give the muffin a nice, soft texture and the blueberries are a great, healthy natural sweetener.
*I will add a picture once I make them again, they were gone too fast to take one ;)*