Today's guest post is from Kathy Moody, one of our WD Slimdown bloggers. Follow her progress (she's lost 14.5 pounds so far!) or find her on at .
My favorite kind? The banana/blueberry muffins – and making them is half the fun!
Here's the recipe…
Skinny Banana Blueberry Muffins
2 tablespons fat-free sour cream
2 tablespoons low-fat buttermilk
1 large egg
1/3 cup whole wheat flour
1/2 cup oat bran
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed banana (approx 2 medium ripe bananas)
2 tablespoons brown sugar
1/2 cup blueberries, fresh or frozen, usnweetened
1/2 teaspoon grated orange zest (optional)
Preheat oven to 365 degrees. Spray a standard muffin pan with nonstick cooking spray. In a medium bowl, whisk together the sour cream, buttermilk, and egg. In a second bowl, stir together the flour, oat bran, baking powder, baking soda, and salt. In a third, large bowl, mash the bananas with a fork, potato masher, or your hands. Fold the sugar into the mashed banana. Add the buttermilk mixture and combine well. Sprinkle the flour mixture over the banana mixture and gently fold to combine, being careful not to over-mix. Gently fold in the blueberries and grated orange zest (if using). Divide the batter evenly among 6 muffin cups (cups will be nearly full). Bake for 15 to 20 minutes, or until an inserted toothpick comes out clean. The muffins can be frozen in an air-tight container, sealed freezer bag, or individually wrapped for up to 2 months. For best results, freeze muffins immediately after baking and cooling to room temp. Makes 6 muffins.
You can find all of Joy's muffin recipes in her book ([link href="http://www..com/Your-Inner-Skinny-Steps-Forever/dp/0061665754" target="_blank" title="Inner Skinny" link_updater_label="external"]Your Inner Skinny) or online at .
– Kathy Moody