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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Blueberry Banana Muffins

Source: dLife

Breakfast muffins made with bananas, blueberries, cinnamon, and brown sugar.

Nutrition Facts

Makes 24 servings
Amount Per Serving

Calories	53.9

Total Carbs	12.4 g

Dietary Fiber	1.7 g

Sugars	4.0 g

Total Fat	0.3 g

Saturated Fat	0.0 g

Unsaturated Fat	0.1 g

Potassium	133.2 mg

Protein	1.5 g

Sodium	53.4 mg

Dietary Exchanges 0.3 Fat, 0.1 Fruits, 0.1 Other Carbs, 0.4 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 each cooking spray 2.0
2 cup whole wheat flour 0.3333
0.3333 cup SPLENDA® Brown Sugar Blend 0.5
0 1/2 tsp ground cinnamon 2.0
2 tsp low sodium baking powder 1.0
1 tsp baking soda 1.5
1 1/2 cup fresh mashed banana 3.0
3 floz eggs 1.0
1 oz vanilla extract 1.0
1 cup Blueberries, fresh

Directions

Preheat oven to 350°F. Lightly coat two 12-cup mini muffin pans with cooking spray.
In large bowl, mix whole wheat flour, brown sugar blend, cinnamon, baking powder, and baking soda.
In separate bowl, mix the bananas, eggs, and vanilla extract.
Combine banana mixture into flour mixture until smooth.
Fold in blueberries and spoon the batter into prepared muffin pan.
Bake 10 minutes, or until a toothpick inserted in center comes out clean.