Thursday, January 3, 2013

Banana Streusel Muffins

photo credit

These are amazing and just 76 calories per muffin.
Once I forgot to add the oil and they came out just great too-
66 calories without oil.

This recipe makes about 28 regular sized muffins. I often use the extra batter to make two or three extra large muffins to which I add chocolate chips.

Preheat oven to 375 and spray muffin tins or paper lined muffin tins with non stick spray. 

In food processor mix:
2 TBS cold butter
3 TBS all purpose flour
1/4 cup granulated sugar
1tsp cinnamon
Process until crumbly. Empty into a small bowl and set aside.

Process two large bananas in the emptied food processor bowl until smooth.
(I only wash the food processor bowl after the bananas)

In a large bowl mix together:

1 cup whole wheat flour
1 cup all purpose flour
1/2 cup granulated sugar
2 TBS ground flax seed
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp cinnamon (can omit or add more)

In a medium sized bowl mix together:

1 cup plain fat free yogurt (nutritional info is based on Greek yogurt)
2 TBS canola oil (can use olive or other veg. oil)
2/3 cup egg beaters (or two eggs)
Pureed bananas

Mix liquid mixture into dry mixture just until combined - over mixing can cause tough muffins.

I use a standard size ice cream scoop (1/4 cup) to fill the muffin tins. It's amazingly quick and easy - no spills! Sprinkle the top of each muffin with 1/2 TBS of the streusel mixture. (You will probably have some left over)
Bake at 375 for 20 minutes. Check at 18 min. as you don't want to overcook these.
I think I will try these with pumpkin and maybe blueberries too.

Nutritional info. per muffin: 75.8 calories, 1.7 g fat, .4g saturated, .5 polyunsaturated, .7 monounsaturated, Cholesterol 1.1 g, 56.9 Sodium, 66.7 Potassium, 12.6 carbs, .9 fiber, 4.8 sugars, 2.7g protein, vit.A 1.8%, vit C 1.2%, Calcium 1.2%, iron 2.7%