Banana Blueberry Muffins

I try to make muffins every weekend so that we have something healthy to eat for breakfast during the week. This weekend I had some VERY ripe bananas and some leftover blueberries (from when I made the white chocolate-blueberry cupcakes). I found this recipe in my WW recipes and we love it. We both agreed it’s tied with the lemon berry muffins (recipe to come) for #1 for best muffin.

Banana blueberry Muffins – 2 WW pts – from www.prevention.com – serves 12
2 cup whole wheat flour
1/3 c brown sugar – I used Splenda brown sugar mix
1/2 tsp ground cinnamon
2 tsp baking powder
1 tsp baking soda
1 1/2 cup mashed bananas
4 egg whites
1 tsp vanilla extract
1 cup fresh blueberries

Preheat oven to 350. Lightly grease a 12-cup muffin tin (I used paper liners)

In a large bowl, mix flour, brown sugar, cinnamon, baking powder, and baking soda.

In a separate bowl, combine bananas, egg whites, and vanilla.

Mix the banana mixture into the flour mixture until smooth. Fold in blueberries.

Spoon batter into prepared muffin tins.

Bake 16 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Nutritional Information (please double check with your ingredients and serving sizes – I use this recipe calculator)
1 muffin: 129.6 Calories, 0.5 g Fat, 0.0 mg Cholesterol, 189.5 mg Sodium, 144.4 mg Potassium, 26.7 g Carbs, 3.1 g Dietary Fiber, 0.7 g Sugar, 4.0 g Protein
WW Pts – 2

Note – I am submitting this in Joelen’s Marvelous Muffins blogging event. Check out the details here.