3 ripe bananas
6 ounces non-fat Greek yogurt
1 tablespoon fat free milk
3 tablespoons honey
1 tablespoon olive oil
1 ½ cups white whole wheat flour
2 tablespoons ground/milled flax seed
1 teaspoon baking soda
¼ teaspoon salt
1 cup blueberries fresh or frozen
Preheat oven to 350° F. Lightly spray a muffin tin with cooking spray. In a blender, combine banana, yogurt, egg, milk, honey and oil and blend until all ingredients are well combined. In a large bowl combine flour, flax seeds, baking soda and salt. Add wet ingredients to dry and mix until combined. Gently fold in blueberries.
Divide batter evenly into muffin tins and bake 18-22 minutes.
Cool completely; store in an airtight container in the refrigerator or freezer.
Makes 12 muffins
Per muffin: 130 Calories, 2.4 g Fat, 0g Saturated Fat, 16 mg Cholesterol, 25 g Carbohydrate, 165 mg Sodium, 3.3 g Fiber, 4 g Protein