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.
