banana egg blueberry muffins

Description:
These muffins are made with just a few wholesome ingredients and are naturally sweetened with ripe bananas and blueberries. They are perfect for a quick, guilt-free breakfast or snack!

Ingredients:
2 ripe bananas, mashed
2 large eggs
1 cup fresh or frozen blueberries
1 teaspoon vanilla extract
1 teaspoon baking powder
Optional: 1/2 teaspoon ground cinnamon
Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with non-stick spray.
2. Prepare the Batter:
In a mixing bowl, mash the ripe bananas until smooth.
Add the eggs and vanilla extract, whisking until fully combined.
Stir in the baking powder (and cinnamon if using).
Gently fold in the blueberries.
3. Fill and Bake:
Pour the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
4. Cool and Serve:
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Total Time:
Preparation Time: 10 minutes
Cooking Time: 18-20 minutes
Total Time: 30 minutes
Nutritional Information (per muffin, based on 12 muffins):
Calories: 35
Total Fat: 0.5g
Saturated Fat: 0g
Cholesterol: 25mg
Sodium: 10mg
Total Carbohydrates: 7g
Fiber: 1g
Sugars: 5g (natural from fruit)
Protein: 1.5g
Notes:
Storage: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Freezing: These muffins freeze well. Wrap individually and freeze for up to 3 months. Thaw at room temperature or microwave for a few seconds before enjoying.
Optional Add-Ins: A pinch of salt, a handful of chopped nuts, or a sprinkle of chia seeds for added texture and nutrition.
These 0-Point Banana, Egg, Blueberry Muffins are easy, healthy, and delicious. Perfect for those on a Weight Watchers journey or anyone looking for a light treat!