Healthy Banana Blueberry Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup whole-wheat flour (spooned and leveled) 3/4 cup all-purpose flour, (spooned and leveled) 1/4 cup Quaker Oats oatmeal 1 teaspoon baking soda 1/2 teaspoon salt 1/4 cup unsalted butter, room temperature 1/4 cup applesauce 1/3 cup Splenda 1/3 cup Splenda brown sugar blend 2 large eggs 2 ripe bananas (about 1 pound) 1/3 cup Skim milk 1 teaspoon pure vanilla extract 1 cup frozen blueberries (or fresh)Makes 12 muffins.
Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners. In a bowl, whisk together flours, oatmeal, baking soda, and salt.
In a large bowl, beat butter, applesauce, and sugars with a mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, mash bananas with a fork (you should have 3/4 cup); stir in milk and vanilla.
With mixer on low, alternately add flour mixture and banana mixture to butter mixture, beginning and ending with flour mixture; mix just until combined. Fold in blueberries.
Divide batter among muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, around 20 minutes, rotating pan halfway through. Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more.
In a large bowl, beat butter, applesauce, and sugars with a mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, mash bananas with a fork (you should have 3/4 cup); stir in milk and vanilla.
With mixer on low, alternately add flour mixture and banana mixture to butter mixture, beginning and ending with flour mixture; mix just until combined. Fold in blueberries.
Divide batter among muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, around 20 minutes, rotating pan halfway through. Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more.
Nutritional Info Amount Per Serving
- Calories: 159.4
- Total Fat: 4.9 g
- Cholesterol: 37.8 mg
- Sodium: 15.2 mg
- Total Carbs: 25.7 g
- Dietary Fiber: 1.7 g
- Protein: 3.6 g
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