sharing blueberry banana muffins..mmmmm

OK, this is out of the Jillian Michaels Master Your Metabolism Cookbook and is straight up freakin delicious. A couple notes of caution:

I've made these with GREEK yogurt rather than regular yogurt and it significantly cut down on the cook time. The recipe says to cook for 35-40 minutes, but these bad boys were browning up at about 15 minutes in, and completely done in 20. So if you use greek yogurt, I would recommend setting the timer for 15 minutes and then watching them for about another 5. They are ready to take out when a toothpick inserted in the center of a muffin comes out clean.

Also, pay careful attention to the part where it says 'Place tin in the oven and reduce heat to 400 degrees." Heh, I missed this little step first time around. Coupled with using Greek yogurt which cut down the cooking time, you can imagine how disgusting and burnt they were at 30 minutes. Glad I got them out of there before 35 minutes, LMAO!

OK, so here it is. Enjoy! They are REALLY good!

Blueberry Banana Muffins

Makes 12 muffins

Make up several batches and freeze what you don’t plan to eat right away. These are great for a before workout snack, breakfast or dessert.

Ingredients;

Olive oil spray for the tin
3/4 cup mashed very ripe bananas (about 2)
3/4 cup nonfat plain yogurt
1/2 cup honey
1/3 cup olive oil
2 teaspoons vanilla extract
21/2 cups white whole-wheat flour
2 teaspoons aluminum-free baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 generous cup fresh or frozen blueberries
1/2 cup chopped walnuts, toasted (optional)

Directions:

Place an oven rack in the center of the oven, then preheat the oven to 425°F. Lightly spray a 12- cup muffin tin with olive oil or line with paper liners.

In a large bowl, place the bananas, yogurt, honey, olive oil, and vanilla. Stir together until well mixed.

In a separate bowl, sift together the fl our, baking powder, baking soda, and salt.

Add the dry ingredients to the banana mixture and stir until just combined.

Fold in the blueberries and the nuts, if using.

Spoon the batter into the prepared muffin tin. Place the tin in the oven and reduce the heat to 400°F. Bake for 35 to 40 minutes, or until tops spring back when lightly touched.

Let cool in the tin for 10 to 15 minutes before transferring to a cooling rack. Serve warm.

For longer storage, let cool completely and store in an airtight container at room temperature for up to three days or in the freezer for up to 2 months.

Nutritional information

Calories: 216.0 kcal
Fat: 6.8 g
Protein: 4.5 g
Carbohydrates: 37.1 g
Sodium: 234.5 mg