These low-fat Blueberry Banana Muffins taste like a traditional blueberry muffin, but they have reduced fat, sugar and dairy!
Do you ever feel like the world is shifting beneath your feet? That things are changing so rapidly that you just can’t keep up?
I attempt to keep up with changing technology as best I can. I enjoy posting to this blog, I’m active on Facebook, Instagram, Twitter and Pinterest. I’ve dabbled in StumbleUpon, peeked at Tumblr, and I’m just starting to experiment with SnapChat in my kitchen. But how many social media platforms can one person handle? The other day, I claimed my handle (see, I know the lingo) on Periscope. I had barely finished registering when I suddenly received a notification that I had a new follower.
A follower. Why? Wait a minute! I haven’t even posted a “scope” yet, nevermind figured out how to use it and already I have someone following me? Sheesh.
Some days it’s comforting to just stop, slow down, take a break and let the cyber world continue on its merry way without me. With a muffin. Not just any muffin. A familiar old favourite, like this blueberry-banana muffin.
Every year at this time, I discover I’m a little overstocked with blueberries. You’d think I’d learn. I have to dig through the layers of bags of frozen blueberries to find my other frozen fruits. My own blueberry bushes were super-producers this summer but I also went to my favourite U-Pick farm and spent a few happy hours filling buckets. I thought about using some of them to make a pie , but we’re not big pie-eaters, so I opted for a healthy muffin instead to try to start using them up in something other than smoothies.
I adapted this recipe from one I found on Sally’s Baking Addiction. I simplified the method by using a food processor to mix the wet ingredients, but it’s not necessary if you don’t own one. Just mash the bananas with a fork first, then add the remaining wet ingredients. If you do use a food processor, be careful not to over-process, as the muffins will have a gummy texture. Grease or oil your muffin tins generously or do like I do and use these culinary paper liners that never seem to stick.
So just for today I’m going to let the online world go on without me, pour myself a cup of coffee, read a newspaper, ignore my Facebook feed, and have a good old familiar blueberry banana muffin.
- 2 1/2 cups unbleached flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 1 cup mashed very ripe banana (about 2-3 bananas)
- 1/4 cup honey
- 1/2 cup brown sugar, loosely packed
- 1/4 cup plain yogurt
- 1 large egg
- 3/4 cup non-dairy milk, almond milk, rice milk, etc.
- 1 1/4 cups fresh or frozen blueberries
- 2 tsp brown sugar
- 1 tsp cinnamon
- Heat oven to 350°F. Line a 12-cup muffin tin with culinary parchment paper (not regular) muffin liners.
- In a large bowl, whisk together flour, baking soda, cinnamon and salt. Set aside.
- In the bowl of a food processor, place all remaining ingredients, except blueberries.
- Pulse and process until just combined. Don't over process.
- Make a well in the center of the dry ingredients. Pour in the wet ingredients and the fresh or frozen (not thawed) blueberries. Gently stir until just combined.
- Fill muffin cups.
- Sprinkle with brown sugar and cinnamon, if desired.
- Bake at 350°F. for 22-24 minutes or until toothpick inserted comes out clean.
- Cool on a wire rack.