Blueberry Banana Muffins

Sunday has seemed to turn into my lazy day for spending the day on the couch watching HGTV and Food Network, trying to get inspired to finish fixing up my place and trying to actually cook for myself. I had grand plans of making lemon citrus lamp chops, but that that was a bit too ambitious for my lazy day. So instead I decided to see what I had around the house that I could make into something some what healthy.
I found my recipe for blueberry banana muffins. This is a great thing to do with old mushy bananas. Warning: I was told to peel them and put them in the freezer so they will be good for when I want to use them in bread, muffins or even smoothies. Now when you thaw a mushy old banana its even worse. They are NOT appetizing to look at at all and you almost don't want them to thaw out completely because then there is brown juice with it. Like I said just a warning.
The recipe is quick and easy, but I'm not sure I'm sold on the taste (or tastelessness) of them. And the texture is not light and fluffy like your normal muffins, more moist and dense.
These aren't something I would go back and try to make again. Thinking I should have tried the lamp chops instead....

But here is the recipe if you are willing to give them a try on your own.

1 large egg
2 tbl fat free sour cream
2 tbl lowfat buttermilk
1/2 oat bran (or rolled oats like I used)
1/3 whole wheat flour
3/4 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
1 1/2 cup mashed banana (or 3 medium sized)
2 tbl brown sugar
1/2 cup blueberries , fresh or frozen

Heat over to 375 degrees. Coat a standard muffin pan with cooking spray. Whisk egg, sour cream and buttermilk in a bowl. Mix oat bran, flour, baking soda, baking powder and salt in another bowl. Combine banana and suger in a third bowl. Stir in buttermilk mixture to banana mixture. Sprinkle in flour mixture and stir gently. Fold in blueberries.
Fill muffin cups 3/4 full with batter. Bake until toothpick come out clean, approx, 15 - 20 mins.

130 calories
1.8g fat
29g carbs