Recipe: Less Sugar Blueberry Banana Muffins
I probably make muffins each week. They are really easy to have ready for the kids as a school snack or after school snack, and frankly, banana muffins are so easy to make (thanks to overripe bananas) that they are usually the main ingredient.
Using Mayo ensures a soft, fresh muffin. Combined with the banana, I don’t need any other liquid in this recipe.
I’ve also used only a small amount of real maple syrup to sweeten them. The bananas are already sweet, so I don’t need the extra sugar. My son was a huge fan of this batch – and with the oats, whole wheat flour, blueberries and limited sugar, I felt pretty okay when he asked for a third.
For more healthy living recipes from Kraft, check out their website – lots of great looking recipes!
Enjoy!
So little syrup, so much flavour
Mayo! Who knew?
Frozen are always on hand in this house and tend to be smaller which is why I like to bake with them.
YUM!
- 3 ripe bananas
- 1/4 cup maple syrup
- 1/3 cup Kraft Mayo or Miracle Whip
- 1 tsp vanilla
- 3/4 cup whole wheat flour
- 1 cup oats
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 cup frozen blueberries
- Mix bananas, mayo, syrup and vanilla together.
- Add dry ingredients and mix well.
- Add blueberries and mix just until well blended.
- Bake at 350 degrees for 25-30 minutes, or until cooked through.
- Let cool and enjoy!
Disclosure: This post is part of my monthly Kraft What’s Cooking Contributor feature for which I am compensated. The recipe is my own, taste tested by myself and my family- I hope you enjoy it!
2 Comments
Pam
Cool. I’ve never made muffins with mayo — or maple syrup — before. What an interesting combo. Especially with the blueberries. They look really moist and yummy too.
Gonna try this one for sure.
RAYMOND FIRESTONE
Mayonnaise is inappropriate for this dish. Substitute buttermilk, yogurt or Greek yogurt to greatly increase protein content and improve flavor. There’s enough rising with 1 t baking soda and enough acid with the fruit and buttermilk or yogurt; omit baking powder altogether.Whole wheat flour and oats give excellent nutrition, but you get better rising and superior nutrition by substituting unbleached whiter flour fortified with 10% raw wheat germ and 10% oat bran, for whole wheat contains less than 10% germ or bran.