No one will ever guess that these have 1 gram of fat!

Try these using fat free blueberry yogurt, because of the large amount of baking powder do not double the recipe into one bowl, make two separate recipes in two bowls

Yield 12 muffins

Nutritional Facts for 1 muffin; Calories 94/fat 0.7 grams/Cholesterol 18 grams/Sodium 201 grams/ Carbohydrate 20.1 gram

Ingredients:

1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 to 1 teaspoon cinnamom
1/4 teaspoon nutmeg (optional)
1 cup fresh blueberries
1-1/4 cups mashed ripe bananas
1/3 cup sugar or Splenda (can increase sugar if desired)
1/4 cup fat-free sour cream or fat-free yogurt
1 large egg
2 teaspoons vanilla or 1 teaspoon almond extract (or use 1 teaspoon each)

Instructions:

set oven to 350 degrees F.

Grease or line 12 regular-size muffin tins.

In a large bowl combine flour with baking powder, salt, cinnamon and nutmeg, then mix in blueberries.

In another bowl beat the banana with sour cream or yogurt, sugar, egg and vanilla or almond extract until just blended; using a wooden spoon or spatula stir (do not beat) into the flour mixture until just combined (do not overmix, a few lumps are okay).

Divide the batter between each muffin tin.

Bake for 15-20 minutes or until muffins test done.

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These bake out so moist with a nice point on top and oozing with blueberries, cranberries may be replaced for the blueberries, you may also add in 1/2 cup chopped nuts and 2 tablespoons grated lemon or orange zest is desired, these also make great muffins!

Yield 4 mini loaves

INGREDIENTS:

1/2 cup butter, softened
2/3 cup sugar ( can increase for a sweeter flavor)
2 large eggs
2 teaspoons vanilla or almond extract
1 cup applesauce
2 tablespoons milk
2 cups all-purpose flour
1/2 teaspoon cinnamon (optional, can increase to 1 teaspoon)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups fresh blueberries

INSTRUCTIONS:—————————————-

Preheat oven to 350 degrees F (oven rack set to second-lowest position).

Grease four mini loaf pans.

In a large bowl using an electric mixer at medium speed cream the butter with sugar until fluffy.

Add in eggs and vanilla; continue beating for about 4 minutes or until no sugar granules remain.

In a small bowl mix/whisk the applesauce with milk or cream until combined; add to the wet mixture and beat until combined.

In a bowl combine the flour with cinnamon, baking powder, baking soda and salt; add to the creamed mixture mixing until just blended, don’t over mix.

Gently mix in the blueberries.

Divide the batter evenly between the 4 pans.

Bake for 30-35 minutes or until the loaves test done.

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