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Blueberry Banana Muffins

That blueberry muffin you’re grabbing at the coffee shop in an attempt to be healthy very likely has around four hundred fifty calories, 15 percent of your recommended daily allowance of saturated fat, and weighs in at a whopping twelve points (eleven points for the reduced fat version!) That’s no good!
Breakfast is one of the most important meals of the day. Skipping it to “save calories” is nothing but a bad idea—breakfast gets your metabolism going, and if you miss it, I promise you’ll just end up scarfing down too much food at lunchtime! But, I understand. I don’t like to eat first thing in the morning, either. I will often have a banana and a coffee to get going then, after I work out, I have some protein, maybe an egg or some yogurt. These muffins come in around five points. Good and good for you, if you’re looking for a great grab and go, this is it. 
Prep Time10 mins
Cook Time30 mins
5 mins
Total Time40 mins
Course: Breakfast, brunch, Snack
Cuisine: American
Servings: 12
Author: Virginia Willis

Ingredients

  • 2 cups whole-wheat pastry flour
  • 2/3 cup sugar
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground ginger
  • 1 teaspoon baking soda
  • 1 large egg
  • 2 ripe medium bananas, mashed
  • 1/2 cup plain 2 percent Greek yogurt
  • 1/4 cup canola oil
  • 1/2 cup low-fat buttermilk
  • 1 pint fresh blueberries

Instructions

  • Preheat oven to 325°F. Grease a 12-cup muffin pan generously with nonstick cooking spray, including the top surface.
  • In a medium bowl, combine the flour, sugar, salt, ginger, and baking soda. In a small bowl, whisk together the egg, bananas, yogurt, oil, and buttermilk. Stir the wet ingredients into the dry ingredients just until moistened. Using a rubber spatula, gently fold in the berries.
  • Divide the batter evenly between the prepared cups (the batter will come to the top of the cups). Fill the greased muffin cups three-fourths full. Bake until a toothpick inserted near the center comes out clean, about 30 minutes, rotating pan halfway through baking. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.