Breakfast

Triple Blueberry Muffins is for Breakfast, Dessert.

Triple Blueberry Muffins takes 15 minutes to prepare.

Triple Blueberry Muffins takes 20 minutes to cook.

Triple Blueberry Muffins makes 15 servings.

The ingredients for Triple Blueberry Muffins are:

Juice and zest of 1 medium lemon
3 large, very over-ripe bananas
2 large eggs (or 1/2c egg substitute)
1/2 TBSP vanilla
1/2 c Splenda
2 c whole wheat flour
2TBSP Fiber-sure or other inulin powder
2 tsp baking powder
1/2 tsp salt
1 1/4 tsp cinnamon (divided use)
1/2 c skim milk
2 1/2 c fresh or frozen blueberries (divided use)
3 TBSP dried blueberries
1/2 TBSP turbinado (raw) sugar
1/2 TBSP granulated sugar

Here is how you make Triple Blueberry Muffins:

Preheat oven to 375. In a small bowl, mash up 3/4 cup of blueberries. Mix in the dried blueberries, and let them sit while making the rest of the recipe so they plump up a little. In a large bowl, mash the bananas very well. Stir in the lemon juice. Add eggs and vanilla and beat well. In another bowl, stir together the flour, Fiber-sure, Splenda, baking powder, lemon zest, salt, and 1 tsp of the cinnamon. Alternately add the flour and milk to the banana batter, stirring just to blend after each addition. Fold in the whole blueberries. Then add the mashed blueberry mix and swirl it through the batter. Don't mix it in all the way; you want streaks and swirls of blueberry throughout the muffins. Spray muffin tins with cooking spray. Spoon batter into the tins. Mix together the sugars with the remaining 1/4 tsp cinnamon. Sprinkle a little over the top of each muffin before baking. Bake about 18 minutes, until slightly brown around the edges. Cool the muffins in the pan. They are best on the second day. I make this recipe into muffins for portion control, but it's even better baked as a coffee cake in a 7x11" pan. Ingredient note: Inulin is a natural sweetener and fiber supplement made from chicory or other vegetable sources. It helps keep low-fat baked goods moist and prevents that "rubbery" texture. But don't serve this recipe to people who don't know what's in it-- the extra fiber can cause tummy upset if they overindulge. Number of Servings: 15Recipe submitted by SparkPeople user ANARIE.

The nutritional information for Triple Blueberry Muffins is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 125.2

• Total Fat: 1.2 g
• Cholesterol: 27.8 mg
• Sodium: 149.2 mg
• Total Carbs: 28.4 g
• Dietary Fiber: 5.5 g
• Protein: 3.6 g

The dietary needs meet for Triple Blueberry Muffins is Low Fat