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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 169.4
  • Total Fat: 6.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 175.0 mg
  • Total Carbs: 24.3 g
  • Dietary Fiber: 2.4 g
  • Protein: 2.9 g

View full nutritional breakdown of Blueberry Banana Muffins (Jillian Michaels) Vegan calories by ingredient
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Blueberry Banana Muffins (Jillian Michaels) Vegan

Submitted by: NATBAER

Introduction

This batch made 16 muffins for me, so prepare a few extra cups if you have them on hand. Or, just make big muffins :) This batch made 16 muffins for me, so prepare a few extra cups if you have them on hand. Or, just make big muffins :)
Number of Servings: 16

Ingredients

    Banana, fresh, 0.75 cup, mashed (remove)
    Coconut Milk, Organic, Native Forest, 0.75 cup (remove)
    Honey, 0.5 cup (remove)
    Olive Oil, 0.33 cup (remove)
    Vanilla Extract, 2 tsp (remove)
    *King Arthur 100% Unbleached White Whole Wheat Flour, 2.5 cup (remove)
    Baking Powder, 2 tsp (remove)
    Baking Soda, 0.5 tsp (remove)
    Salt, 0.5 tsp (remove)
    Blueberries, fresh, 1 cup

Directions

Preheat oven to 425. Prepare muffin tin.
Mix banana, honey, coconut milk, olive oil, and vanilla until well combined. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Add dry ingredients to wet and stir until just moistened and combined. Fold in blueberries.
Spoon batter into muffin tins. Place in oven and reduce heat to 400. Bake 35-40 minutes until tops spring back when lightly touched.

Number of Servings: 16

Recipe submitted by SparkPeople user NATBAER.






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Member Ratings For This Recipe

  • My first impression of these is, meh. I made the pumpkin cranberry from Jillian's cookbook, and they were SO tasty! Thought these sounded even better, but the flavor is pretty bland. I think I might spread just a touch of butter and a sprinkling of sugar on them when I have them for a snack. - 12/17/10

    Reply from NATBAER (12/28/10)
    I agree the pumpkin cranberry are better. I think you need REALLY ripe bananas to get enough flavor to overpower the wheat flour taste. I made these with 1/2 AP flour and 1/2 white wheat flour and they were better.


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