When you eat these blueberry-banana muffins, you may not even realize that they are low-fat. The flavored yogurt adds greatly to the taste of them and I generally use Dannon Light and Fit with one of my favorite flavors being their Toasted Coconut Vanilla. I think it would work great with this recipe.
The muffins are even better the next day as the addition of the fruit makes them bake up very moist and light. This is a great way to use up over-ripe bananas. Make them with the combination of fruits that you like, chopped strawberries would work well also. This recipe could be made even healthier by using whole wheat flour and as the fruit makes them quite sweet, you may not want to add as much Splenda.
Dispensing with the paper liners and spraying with a no-stick cooking spray would make them not quite as moist and add a crispier edging to them, if that is to your liking. If you want to bake more of these muffins at one time, do not double the recipe; make them in 2 separate batches. For low-fat, low-sugar muffins, they pack a lot of flavor!
Blueberry-Banana Muffins, the Low-Fat,
1 cup flour
Set oven at 350 degrees.