Low Fat Blueberry Muffins

Isabelle

180 g (1 1/2 cups) all-purpose flour

70 g (1 cup) coconut

60 g (1/3 cup) sucre

10 g (1 tablespoons) baking powder

1 ml (1/4 tsp.) salt

10 ml (2 tsp.) lemon zest

300 g (1 1/4 cups) blueberries

3 ripe bananas

250 ml (1 cup) plain yogurt low in fat

45 ml (3 tablespoons) milk

1 egg

1 egg white

10 ml(2 tsp.) lemon juice

Preheat oven to 350°F (180°C).

Line a 12-cup muffin pan with paper liners.

In a large bowl, combine flour, coconut, sugar, baking powder, salt, lemon zest and blueberries.

In another bowl, mash bananas.

Add yogurt, egg and egg white.

Make a well in the center of the flour mixture, and add yogurt mixture.

Stir until just combined.

Divide batter among muffin cups.

Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 28 minutes, rotating pan halfway through.

Bon Appétit!