Blueberry banana cream cheese muffins

INGREDIENTS  

• 1 egg
• 2 Tbsp egg whites I use egg whites in the carton
• 3 Tbsp brown sugar
• 1/3 cup unsweetened apple sauce
• 2 large mashed bananas
• 1 cup flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp lemon zest
• FOR CREAM CHEESE TOPPING
• 4 oz softened light cream cheese
• 1 Tbsp sugar
• 2 Tbsp egg whites
• 1 Tbsp milk I used 1%
• 1 tsp vanilla
• 1/2 cup frozen wild blueberries fresh should be ok but try for smaller ones, that’s why I like the frozen

INSTRUCTIONS 

• Preheat oven to 375F, spray a 12 hole regular muffin tin with non stick spray.
• In a bowl whisk together your egg, egg whites (2T) and brown sugar.
• Add in your apple sauce and mashed banana and stir well.
• Stir in your flour, baking powder, soda and lemon zest.
• In separate bowl, use a electric mixer and beat together your cream cheese, sugar, egg whites (2T) milk and vanilla.
• Gently fold in your frozen blueberries.
• Dived your muffin batter over your 12 muffin cups, then top each with your cream cheese mixture. Use a toothpick and swirl the cream cheese mixture slightly into the muffin batter.
• Bake in oven for 18-20 minutes until edges look golden brown. Muffins will not rise too high.
• Makes 12 muffins at 3 smart points each (2 points plus, old WW program)
• Nutritional info per muffin.. Calories 84..Fat 2.1g..Sat fat 1.2g..Carbs 12.3g…Fiber 0.3g..Sugars 5.1g..Protein 3g
• Muffins best stored in fridge, they will freeze ok.