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Skinny Banana Blueberry Muffins



Me and my scale are currently in a hate/hate relationship. I hate it and it hates me. But to be fair, I only hate it cause it hates me. And I know for sure it hates me because I've actually been really doing cardio workouts for two weeks and not only has the number on my scale not gone down, but two days ago, my scale told me that I had gained a pound. See, it's evil.


Seeing that number on the scale caused me a lot of emotional distress, so I was forced to turn to my biggest source of comfort: food. Looking back, I probably should have eaten a bowl of ice cream, you know, to play reverse psychology with my scale. But I didn't. Instead, I made these skinny banana blueberry muffins, because well, their name sounded promising. And I knew I could rely on Sally to make something that was healthy, but still tasted good.


In case you haven't seen previous posts featuring Sally's recipes, she has never steered me wrong. And this time was no exception. These muffins were a score, for me, and for everyone in my family. My brother, who's been on a healthy eating craze lately, loved them. Loved the ingredients, loved the taste, loved it all. I particularly loved the juicy burst of the sweet blueberries, mmm so good.


They really don't taste like they have no butter or oil, or that they use honey instead of white sugar. They are just like your typical moist, tender, flavorful muffin, except they're healthier, and the best part about it, is your taste buds won't even be able to tell a difference.

Skinny Banana Blueberry Muffins 

Yield: 15 Muffins
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Ingredients:

2 cups all-purpose flour + 1/2 cup whole wheat flour (You can use any combination, or use all white whole wheat flour)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup honey
1/2 cup light brown sugar, loosely packed
1 cup mashed very ripe bananas (about 2 large bananas)
1/4 cup plain yogurt
1 large egg, beaten
3/4 cup milk
1 cup fresh blueberries

Directions:

Preheat oven to 325 degrees F. Spray 15 muffin cups with non-stick cooking spray, and set aside. 

In a large bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.

In another bowl, using a fork, stir together honey and brown sugar until combined. Stir in mashed bananas, yogurt and beaten egg. Pour wet ingredients into dry ingredients and mix together slowly until just combined. Gradually pour in milk, mixing gently to incorporate. The batter will be thick. Fold in blueberries. 

Spoon batter into prepared muffin cups, filling to the top of each cup. Bake for 17 to 18 minutes, or until a toothpick inserted into the center comes out clean. 

Adapted from Sally's Baking Addiction

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