Low Fat Banana Bread Blueberry Muffins

I was experimenting and came up with this recipe last night. I wasn’t sure how they would come out but they actually were quite yummy. It’s low fat because there is no butter or oil. I substituted applesauce instead.

*Be sure to use aluminum muffin cups or spray with non-stick spray, as the paper ones tend to stick to the muffin.

Ingredients:

2 cups flour
1 cup white sugar
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 tap ginger
2 cups mashed overripe bananas
1/2 cup unsweetened applesauce
2 eggs
1 pint blueberries

Directions:

1. Preheat oven to 350 degrees and prep muffin pan
2. Mix together bananas, eggs, applesauce and sugar in small bowl.
3. In large bowl, mix dry ingredients well.
4. Add wet ingredients to dry and mix just until moistened. Fold in blueberries.
5. Drop by spoonfuls in muffin pan and bake for approx 15 minutes or until a toothpick inserted near middle comes out clean.
6. Cool on wire rack.

Makes 24 muffins

You can make these with or without the blueberries 😉

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Vegan Blueberry Pancakes

The thought of cooking and baking without eggs or egg products really was mind boggling to me so I decided I would try to turn a few favorites into egg-less vegan versions.  One of my first attempts were these blueberry pancakes.  You can use frozen blueberries but fresh just makes them taste so much better!

Ingredients:

1 1/2 cup flour (you can use white or whole wheat)

2 tsp baking powder

1/2 tsp salt

1 tsp apple cider vinegar

1 cup almond milk

1 cup fresh blueberries

Preparation:

Pour almond milk in a small bowl and mix in vinegar.  Set aside.

Sift together dry ingredients into large bowl.

Add in almond milk mixture and mix until blended.  If the mixture seems too pasty or thick you can add in a bit more milk until you reach your desired consistency.

Add blueberries and stir.

Drop 1/4 cup at a time onto a greased, heated griddle, turn over once during cooking.

Makes about 10-12 4-5inch pancakes.