Perfect Quote on Thanksgiving

“Do not spoil what you have by desiring what you have not; remember that what you now have was once among the things you only hoped for.”
― Epicurus

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Skinny Banana Blueberry Muffin

I've been searching for a healthy blueberry in the internet a couple of weeks ago. The keyword in that search is healthy but of course I also want it to be delicious as well (who wouldn't?). One of my favorite baking blog is Sally's Baking Addiction and I was so happy that she have these series of Skinny recipes that looks as delicious as her non-skinny recipes.

I've listed some which I want to try and the first on my list is her Skinny Banana Blueberry Muffin, full details here

The result is not what she has described in her blog but the taste, I must say is delicious. It's not sweet yet it's really delicious. When you say healthy, the first thing that comes on your mind is that it doesn't have much flavor in it, but this recipe is really good. Although, I dont know why but the texture is tough and textured even though I used 1/2 wholemeal flour and 1/2 all-purpose flour ... Hmmmm, maybe I should try other brands of whole wheat flour. Anyways, my family is still loves it :)

Skinny Banana Blueberry Muffin

Ingredients:

1 1/4 cup of white whole wheat flour
1 1/4 cup of all-purpose flour
1 teaspoon of baking soda
1/4 teaspoon of salt
1/2 teaspoon of ground cinnamon
1/4 cup of honey
1/2 cup of light brown sugar
2 large very ripe bananas, mashed
1/4 cup of non-fat vanilla greek yogurt (or any yogurt) **
1 large egg, beaten
3/4 cup of milk **
1 1/4 cup of fresh of frozen blueberries

** greek yogurt and almond milk is best used if you want to achieve the 131 calories only

Steps:

1. Preheat oven to 160 celsius and spray 12/15 muffin tins with cooking spray or spread it with butter.
2. Mix the dry ingredients in a large bowl: flour, baking soda, cinnamon and salt. Set aside.

3. Mix honey and sugar in a separate large bowl. Use a fork to break all the lumps and break as much as you can.
4. Add in the mashed banana, yogurt and beaten egg in the honey and sugar mixture. Mix well.

5. Slowly pour the wet ingredients into the wet ingredients and fold it all together until well mixed.
The batter will be thick at this stage.

6. Pour the milk slowly in the batter. This is to thin out the batter but it will still be thick.

7. Gently fold in the blueberries but be careful not to overmix the batter as this will result in a tough, dry muffin.

8. In the recipe, this batter will fill in 15 muffin tin but in my case, I used the 12 muffin tin of Ikea, fill it all the way at the top. The batter is just right for the 12 muffin ikea pan.
9. Bake for 17-18 minutes. Check by inserting a toothpick at the center of the muffin and it should come out clean.

10. Allow to cool before pulling it out from the muffin pan.

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