Low Fat Blueberry Banana Bran Muffins

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Nutritional Info
  • 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

View full nutritional breakdown of Low Fat Blueberry Banana Bran Muffins calories by ingredient
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Very 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
Number of Servings: 8


    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


Pre-head oven to 400F

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.

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