Blueberry Banana Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
2 cup Flour - Unbleached White Whole Wheat (by CSIENK) .33 cup, packed Brown Sugar 6 tbsp *Flax Seed Meal (ground flax) .5 tsp Cinnamon, ground 2 tsp Baking Powder 1 tsp Baking Soda 2 medium (7" to 7-7/8" long) Bananas, fresh 12 tbsp All Whites Liquid Egg White (3 Tbsp=1 large egg's white) 1 tsp Vanilla Extract 1.25 cup Blueberries, fresh .5 cup, chopped Pecans
Preheat oven to 350 degrees F. Lightly grease pans or use paper liners.
In a large bowl, mix flour, brown sugar, cinnamon, baking powder, baking soda and flax seed. In a separate bowl, mash the bananas and mix in egg whites. and vanilla.
Mix the banana mixture into the flour mixture until smooth. Stir in pecans and fold in blueberries. Spoon the batter into the prepared muffin pans.
Bake about 16 minutes in the preheated oven, or until toothpick inserted into center comes out clean.
Serving Size: Makes 18 muffins.
Number of Servings: 1
Recipe submitted by SparkPeople user GRANDMABABA.
In a large bowl, mix flour, brown sugar, cinnamon, baking powder, baking soda and flax seed. In a separate bowl, mash the bananas and mix in egg whites. and vanilla.
Mix the banana mixture into the flour mixture until smooth. Stir in pecans and fold in blueberries. Spoon the batter into the prepared muffin pans.
Bake about 16 minutes in the preheated oven, or until toothpick inserted into center comes out clean.
Serving Size: Makes 18 muffins.
Number of Servings: 1
Recipe submitted by SparkPeople user GRANDMABABA.
Nutritional Info Amount Per Serving
- Calories: 2,126.9
- Total Fat: 61.1 g
- Cholesterol: 0.0 mg
- Sodium: 2,577.5 mg
- Total Carbs: 344.6 g
- Dietary Fiber: 53.4 g
- Protein: 70.3 g
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