Whole Wheat Blueberry Banana Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 ripe medium banana 1 cups whole-wheat flour 1 teaspoons baking powder 1/2 teaspoon baking soda 1/8 teaspoon salt 1/4 cup plus 1 tablespoon light brown sugar 1/2 cups low-fat kefir (OR buttermilk) 1 large egg 2 tablespoon walnut oil (OR olive oil) 1/2 teaspoon vanilla extract 1 cup blueberries, rinsed
1.Preheat the oven to 350 degrees.
2.Peel the banana and mash in a bowl, using a fork.
3.Mix the flour, baking powder, baking soda, salt, and 1/4 cup brown sugar together in a large mixing bowl. Make a well in the center and add buttermilk, egg, oil, vanilla extract and mashed banana. Fold the ingredients together until just incorporated. Gently stir in blueberries.
4. Spoon the batter into 6 paper-lined muffin tins and sprinkle with 1 tablespoon brown sugar. Bake for 20 to 25 minutes until golden brown on top; a toothpick inserted into the center of the muffin should emerge clean.
5.Cool in the pan for a couple of minutes, then transfer to a rack to cool completely.
Serving Size: Makes 6 muffins.
2.Peel the banana and mash in a bowl, using a fork.
3.Mix the flour, baking powder, baking soda, salt, and 1/4 cup brown sugar together in a large mixing bowl. Make a well in the center and add buttermilk, egg, oil, vanilla extract and mashed banana. Fold the ingredients together until just incorporated. Gently stir in blueberries.
4. Spoon the batter into 6 paper-lined muffin tins and sprinkle with 1 tablespoon brown sugar. Bake for 20 to 25 minutes until golden brown on top; a toothpick inserted into the center of the muffin should emerge clean.
5.Cool in the pan for a couple of minutes, then transfer to a rack to cool completely.
Serving Size: Makes 6 muffins.
Nutritional Info Amount Per Serving
- Calories: 206.3
- Total Fat: 6.3 g
- Cholesterol: 31.7 mg
- Sodium: 238.8 mg
- Total Carbs: 36.0 g
- Dietary Fiber: 4.0 g
- Protein: 5.6 g
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