- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 140.6
- Total Fat: 2.6 g
- Cholesterol: 0.4 mg
- Sodium: 188.2 mg
- Total Carbs: 26.6 g
- Dietary Fiber: 2.8 g
- Protein: 4.5 g
Low Fat Blueberry Banana Bran MuffinsSubmitted by: E_JUST_E
IntroductionVery quick and easy, great tasting and a filling snack, breakfast or desert Very quick and easy, great tasting and a filling snack, breakfast or desert
1 box of Hodgson Mill Bran Muffin Mix
1 medium Banana ripe but not over-ripe, mashed
1/2 C fresh Blueberries
1/4 C Egg Beaters
1/5 C Skim Milk
1 TBS Olive Oil
Mash the banana with the fork and combine all ingredients. Let stand for about 10 minutes (about the time it takes the oven to reach temperature)
Spray a muffin pan with canola oil spray (PAM or similar)
Scoop the mix into 8 wells of the muffin pan (about 2 heaping TBS on each well).
Bake for 15-20 minutes or until a knife inserted in the middle comes clear.
Remove the muffins at once and let them cool for at least 10 minutes on a wire rack. They keep on the refrigerator for 3-4 days (but they will be gone by then :) ) or freeze for 2-3 months. You can microwave refrigerated muffins for 20 seconds and frozen for one minute or to your preference.
Makes 8 servings, one muffin each.
Number of Servings: 8
Recipe submitted by SparkPeople user E_JUST_E.