AND-- each little muffin only contains 1 g of fat. The fat has been replaced with mashed bananas, but the flavor is not TOO banana-ey. JUST RIGHT. Add any combination of berries that you like! The cottage cheese (you may use yogurt)adds airy volume to the muffins, which might otherwise be slightly dense due to the whole wheat flour.
Banana Berry MuffinsMakes 10 muffins
1 cup whole wheat flour
1/4 cup white flour
1/4 cup rolled oats
1 tsp baking powder
1/2 tsp baking soda
1 cup mashed bananas (mine were previously frozen, thawed overnight)
1/2 cup sugar
1/4 cup low fat plain yogurt or small curd cottage cheese
1 egg white
1 tsp pure vanilla extract
1 1/4 cup frozen mixed berries (I used 1/4 cup blueberries, 1 cup raspberries)
Preheat oven to 365 degrees. In a large bowl, combine sugar, mashed bananas, cottage cheese, egg white, and vanilla extract. In another bowl, combine flours, oats, baking powder, and baking soda.
Add dry ingredients to wet ingredients and stir for ~10-15 strokes, just until dry ingredients are moistened. Fold in 1 cup frozen berries.
Place muffin liners in a muffin tin (regular size). Fill each muffin cup 3/4 full with batter. To the top of each muffin, add a couple of remaining frozen berries. Sprinkle the top of each muffin with a dash of sugar.
Bake for ~15-18 minutes, or until toothpick inserted into the center comes out clean. Allow to cool ~ 5 minutes before serving.
Nutrition Info per 1 muffin: 144 calories, 1 g fat, 4 g protein, 19 g carbohydrates, 4 g fiber