The Pioneer Woman Tasty Kitchen
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Banana Berry Muffins

4.66 Mitt(s) 3 Rating(s)3 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 5

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Level: Easy

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Description

Each muffin only contains 1 g of fat. The fat has been replaced with mashed bananas but the flavor is not TOO banana-ey. JUST RIGHT. Add any combination of berries that you like! The cottage cheese adds airy volume to the muffins, which might otherwise be slightly dense due to the whole wheat flour.

My hubby said that these were the BEST muffins that he’s ever had. He requested they be in the house at all times (good luck).

Ingredients

  • ½ cups Sugar
  • 1 cup Mashed Bananas (mine Were Previously Frozen)
  • ¼ cups Low Fat Cottage Cheese, Small Curd
  • 1 whole Egg White
  • 1 teaspoon Pure Vanilla Extract
  • 1 cup Whole Wheat Flour
  • ¼ cups White Flour
  • ¼ cups Rolled Oat
  • 1 teaspoon Baking Powder
  • ½ teaspoons Baking Soda
  • 1-¼ cup Frozen Mixed Berries (I Used Blueberries And Raspberries), Divided

Preparation

Preheat oven to 365 degrees. In a large bowl, combine sugar, mashed bananas, cottage cheese, egg white, and vanilla extract. In another bowl, combine flours, oats, baking powder, and baking soda.

Add dry ingredients to wet ingredients and stir for about 10-15 strokes, just until dry ingredients are moistened. Fold in 1 cup frozen berries.

Place muffin liners in a muffin tin (regular size). Fill each muffin cup 3/4 full with batter. To the top of each muffin, add a couple of the remaining frozen berries. Sprinkle the top of each muffin with a dash of sugar.

Bake for about 15-18 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for around 5 minutes before serving.

Nutrition info per 1 muffin: 144 calories, 1 g fat, 4 g protein, 19 g carbohydrates, 4 g fiber

4 Comments

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Lindsay {Eighty Twenty Dietitian} on 2.22.2011

I do not typically endorse Splenda or other artificial sweeteners! You can use less sugar… but 1/2 cup is really not that much!

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elsaff on 2.17.2011

Do you think you can use Splenda or some other sweetener instead of the sugar?

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Lindsay {Eighty Twenty Dietitian} on 2.1.2011

I have used lowfat yogurt and it works well!

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benfam3 on 2.1.2011

Do i have to use the cottage cheese? is there something else i can use in its place? dont have any on hand!!

3 Reviews

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dordahsa on 8.30.2011

These were excellent! These were easily some of the best muffins I have ever made. I did add just a pinch of salt to enhance the flavor of the fruit. I did notice, however, that the muffins needed to be baked MUCH longer than what the recipe calls for–about 30 minutes before the tester came out clean.

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benfam3 on 2.7.2011

These were really yummy! I didnt have any cottage cheese on hand so i just used butter. And i used 1 whole egg! Next time i’ll have to try the cottage cheese. thanks

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paigiepoo on 1.16.2011

I made these last night and stuck them in the freezer so I can pull one out for breakfast. They are fantastic! I didn’t have any frozen raspberries but I had a ton of fresh blueberries. I used Truvia (a stevia brand) instead of the sugar and added a heaping spoonful of vanilla protein powder to make up for the lack of bulk (since I only needed 1/4 cup of the Stevia). I figured that those changes added at least one gram of protein per muffin and took away 30 calories and 10 carbs per muffin! I ate one for breakfast this morning and it was fantastic! It didn’t taste “diet” at all. Can’t wait for tomorrow!

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