Banana-Lime Blueberry Muffins

I like food.  Like a lot.  I probably even love food.  More so, I love food that has a lot of flavor.  I like cooking for people and making them feel happy through the food I cook.  However, I also hate that most of the baking recipes I find are loaded with sugars, oils, and butter.  For example, we had a few older bananas today so I just looked up banana muffin recipes.  Most of the recipes had almost as much sugar as flour in them and at least 1/2 cup of some kind of oil.  I just feel that is so unnecessary in baking.  There are so many other ways to add flavor in recipes, specifically baking, without loading it full of sugar.

Low sugar recipes are really a necessity if you have children…especially children like mine who are already very high energy.  So, instead of using a recipe on the internet, I just experimented with some new flavors to come up with these muffins.  They use much less sugar (still some sugar) and no vegetable oil.  Instead, I used applesauce, lime juice, vanilla extract, and cinnamon, to add moisture and flavor.  Enjoy.

Ingredients

2 ripe to overipe bananas

1/2 cup applesauce

1/3 cup sugar

3 tbsp lime juice

1 tsp vanilla extract

2 eggs

1 cup blueberries

1 tbsp cinnamon

1/2 tsp salt

1 tsp baking soda

1 2/3 cup flour

Step One

If you’re using frozen blueberries, take them out and get them thawing.  If you’re using fresh blueberries, just pre-heat the oven to 375*.

Step Two

Mash the two bananas using a fork in a large mixing bowl.  Add the applesauce, sugar, lime juice, eggs, and vanilla and stir with the fork until the mixture is generally smooth.  Set the wet mixture aside.

Step Three

In a medium sized mixing bowl, combine the flour, baking soda, salt, and cinnamon.  Slowly stir the dry mixture into the wet mixture until it is one smooth batter.

Step Four

Add the blueberries.  At this point, try to stir as little as possible while still getting a good mix so that the blueberries stay intact.

Step Five

Spray a muffin tin with cooking spray and spoon the batter into the cups until they are about 3/4 full.  Bake at 375 for 18-22 min or until a toothpick inserted into the middle of the muffin comes out clean.

Step Six20181210_170514.jpg

Enjoy!!!!

 

I hope you enjoy this recipe.  It’s pretty easy and straight forward and the muffins turned out really good.  My whole family loved them.  The average consumption rate was about 45 seconds per muffin.  As always, thank you so much for reading.  I really appreciate your support.  If you want email notifications whenever I post a new recipe, book review, or crafting idea, please click on the link in the lower right hand corner of the page to follow the blog.

 

 

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