Ingredients and Weight:
- 1 cup (120g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/2 cup mashed ripe banana
- 2 large eggs
- 1/4 cup (60ml) unsweetened almond milk
- 1/4 cup (60ml) vegetable oil
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (150g) fresh or frozen blueberries
Preparation Time:
15 minutes
Cooking Time:
15-18 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine mashed banana, eggs, almond milk, and vegetable oil.
- Add wet ingredients to dry ingredients and mix until just combined. Do not overmix.
- Fold in blueberries.
- Divide batter evenly among prepared muffin cups.
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
Nutritional Information:
- Calories: 100 per muffin
- Fat: 4g
- Carbohydrates: 17g
- Protein: 2g
- Fiber: 2g
Dish Characteristics:
- Moist and fluffy
- Bursting with juicy blueberries
- Low in calories and fat
- Perfect for breakfast, snacks, or dessert
User Comments:
- "These muffins are incredibly delicious and so easy to make!"
- "I love that they are only 100 calories and taste so good."
- "The perfect grab-and-go breakfast or afternoon snack."
- "My kids devoured them and asked for more."
- "A great way to sneak in some extra fruit without sacrificing taste."
Special Precautions and Tips:
- To make vegan muffins, use flax eggs and plant-based milk.
- For gluten-free muffins, use gluten-free flour.
- If you don't have blueberries, you can substitute any other type of berry or fruit.
- Serve muffins warm for the best flavor.
