These muffins are easy to make and surprisingly good for "healthy" muffins. They include no artificial sweeteners and rely on bananas and blueberries (frozen, which are cheaper than fresh, usually) for their sweetness. The muffins include a significant amount of protein and fiber, making them great for diabetics and anyone else wanting to "eat healthy." I like the muffins because they taste good. The banana flavor shines through with little bursts of blueberry throughout, and the muffins are soft and moist. They are great for breakfast, snacks with a bit of cheese or nuts, or try them as a simple, not-too-sweet dessert. Enjoy!
Low Sugar Banana-Blueberry Muffins -- Makes 8+
1 large egg
1 tablespoon of milled flax seeds
2 tablespoons of canola oil
1/4 cup of milk (I use 1 percent)
1/4 cup of part-skim ricotta cheese
1 teaspoon of vanilla
2 medium bananas, mashed (the riper the bananas, the better)
1/2 cup of ground, toasted almonds
1/2 cup of white whole-wheat flour
1 teaspoon of baking powder
1/4 teaspoon of salt
1/2 cup of frozen blueberries
In a large bowl whisk together well the egg, flax seeds, oil, milk, ricotta, and vanilla. Whisk in the mashed bananas. Add to the bowl the ground almonds, white whole-wheat flour, baking powder, and salt and stir them in with a spoon until combined. Add the blueberries and gently fold them into the batter. Spritz 8-10 muffin cups with non-stick cooking spray. Divide the batter evenly among the muffin cups.
Air Fryer: Air fry the muffins at 325 degrees for 20-25 minutes or until the muffins are golden brown and a pick inserted in a muffin comes out with no wet batter attached.
Oven: Preheat the oven to 375 degrees and bake the muffins for about 25 minutes or until golden and a pick inserted in a muffin comes out with no wet batter attached.
Let the muffins cool in their cups for 5-10 minutes before turning them out to cool completely. Store the muffins in the refrigerator.
