I really could go on and on about my love of different fruits. Today is National Blueberry Pie Day so I wanted to do something with blueberries to celebrate. Ever since Barry and I started dating, my love of all things blueberries keeps growing. One thing that hasn’t changed is my love of bananas, as you well remember Walnana!
You know when you but fruit, thinking it will be gone in no time, and suddenly realize “Oh darn! Its mushy”? Well, thats what was happening with the bowl of bananas on the counter. Almost completely black! Which, of course is perfect for baking!
Blueberry Banana Muffins!
make 16 cupcakes (12 muffins)
- 1 cup mashed banana
- 1/3 cup unsweetened applesauce
- 2 Tbsp sugar free syrup
- 1 tsp vanilla
- 1/4 cup liquid egg substitute
- 1/2 cup flax milk
- juice of 1/2 lemon
- 1/2 cup granulated Splenda
- 1 tsp cinnamon
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/4 cup whole wheat pastry flour
- 1/2 cup rolled oats
- 1 cup blueberries
- 1/2 to 2 Tbsp chia seeds (optional)
Preheat oven to 375 F. Combine the bananas through Splenda. In a separate bowl, combine cinnamon through oats. Fold in the blueberries and optional chia seeds. Divide amongst lined cupcake or muffin tins. Bake for 20-25 minutes until the centers come out clean.
Allow the muffins to cool for at least 10 minutes and dig in.
Nutrition (1/16 with 1/2Tbsp chia):
Calories: 74, Fat: 0.5g, Sat. Fat: 0g, Cholesterol: 0mg, Sodium: 162mg, Carbs: 15.7g, Fiber: 1.7g, Sugar: 2.5g, Protein: 1.9g
You will not regret the aromas that travel throughout your home! Heavenly!
For the sake of the blog, I cut each muffin in half, and experimented with toppings. So far, I can vouch for plain muffin, sweetened cream cheese (fat free cream cheese with a sprinkle of Splenda, smashed banana, and, of course, nut butter!