Tuesday, August 4, 2009

Low-Fat Banana-Blueberry-Walnut Muffins

Low-Fat Banana-Blueberry-Walnut Muffins
Makes 36 mini muffins or 12 regular size muffins

By using half whole wheat flour and either egg substitute or mostly egg whites, the fat and cholesterol in these muffins is reduced, while the fiber is increased. Plus antioxidant-rich blueberries and bananas (high potassium), with a bit of orange zest make these muffins pleasantly sweet and tangy.


1 cup all-purpose flour
1 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup light brown sugar, or 1/3 cup Brown Sugar Splenda
1/2 cup honey, or 1/4 cup Agave Syrup
2 teaspoons pure vanilla extract
4 tablespoons Smart Balance butter substitute, melted (you can use butter if you prefer)
1/2 cup egg substitute, or 1 large egg and 4 egg whites
2 very ripe bananas (about 1 cup or so), cut into slices
zest of one large orange
1/3 to 1/2 cup blueberries (fresh, or unthawed frozen)
1/4 cup walnuts, chopped

Place rack in center of oven, preheat to 375 degrees F.
Spray muffin pan with cooking spray, or use paper liners and spray inside of liners with cooking spray.

Combine dry ingredients in a large bowl and stir well, set aside.

In a medium bowl with an electric mixer, combine brown sugar/Splenda, agave, vanilla, Smart Balance, and egg/substitute; beat at medium speed until smooth. Add the bananas and orange zest and lightly beat until blended, there may be lumps because of the banana (that's okay.) Add this mixture to the flour mixture, mixing on medium-low speed until just combined. Avoid over mixing. Using a silicone or rubber spatula, fold in the blueberries and nuts.

Portion the batter evenly into the muffin cups. Regular size muffins will take about 15 to 20 minutes (I always check at 13 minutes ~ ovens vary.) Mini muffin size usually take 10 to 15 minutes. In any case, bake until the tops are golden and a cake tester, poked into the center of the muffin comes out clean. Remove pan/s from oven and place on a rack to cool for 5 to 10 minutes, then remove muffins from pan to rack to continue cooling.

Sprinkle tops with a dusting of powdered/confectioners sugar just before serving, if desired.

I devised this recipe from several others.

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