Banana Blueberry Muffins

Ingredients

1/2 cup mashed overripe bananas 
1/3 cup thawed, rinsed, and drained frozen whole blueberries 
2 egg whites 
2/3 cup pre-sifted all-purpose flour 
2 tablespoons banana cream instant pudding mix powder 
2 tablespoons sweetened smooth applesauce 
1/4 teaspoon salt 
1 teaspoon double-acting baking powder 
1/4 teaspoon ground cinnamon 
1/4 cup granulated white sugar 
1/2 teaspoon vanilla extract

Makes 6 muffins.

Directions

1. Preheat the oven to 400°F. Place six aluminum muffin liners in a muffin pan.

2. Add the flour, salt, baking powder, and cinnamon into a small bowl (bowl #1). Stir to mix, about five strokes.

3. Put blueberries into a second small bowl (bowl #2). Add 2 tablespoons of the flour mixture from bowl#1 to the blueberries. Stir gently to coat.

4. Combine the remaining ingredients in a third, larger bowl (bowl #3). Stir to mix thoroughly.

5. Drop the remaining flour mixture from bowl #1 into the egg mixture in bowl #3. Stir for five strokes. Add the blueberries from bowl #2 and stir just to blend, fifteen to thirty strokes. The batter should be a little lumpy; do not overstir.

6. Spoon the batter from bowl #3 into the muffin liners. Bake for 20 to 25 minutes. The muffins are done when they develop a light golden color and a toothpick inserted into the center of a muffin comes out clean.

7. Cool the muffins in the pan for 2 minutes, then remove them to a wire rack.

Nutritional Information

Per one Banana Blueberry Muffin: 
132 calories
30 grams carbohydrates
3 grams protein
0.5 gram fat
2% calories from fat (Wow!)

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