Healthy Banana Blueberry Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 167.4
  • Total Fat: 4.3 g
  • Cholesterol: 43.3 mg
  • Sodium: 319.8 mg
  • Total Carbs: 29.1 g
  • Dietary Fiber: 3.2 g
  • Protein: 4.7 g

View full nutritional breakdown of Healthy Banana Blueberry Muffins calories by ingredient
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Introduction

1 cup whole wheat flour
3/4 cup all purpose flour
1/4 cup wehat germ
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsalted butter
1/4 cup apple sauce
1/4 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
2 ripe banana's (about 1 lb)
1/3 cup skim milk
1 teaspoon pure vanilla extact
1 cup frozen blueberries
1 cup whole wheat flour
3/4 cup all purpose flour
1/4 cup wehat germ
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsalted butter
1/4 cup apple sauce
1/4 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
2 ripe banana's (about 1 lb)
1/3 cup skim milk
1 teaspoon pure vanilla extact
1 cup frozen blueberries

Number of Servings: 12

Ingredients

    1 cup whole wheat flour (spooned & leveled)
    3/4 cup all purpose flour (spooned & Leveled)
    1/4 cup wheat germ
    1 teaspoon baking soda
    1/2 teaspoon salt
    1/4 cup unsalted butter, at room temperature
    1/4 cup apple sauce
    1/4 cup granulated sugar
    1/4 cup packed light brown sugar
    2 large eggs
    2 ripe bananas (about 1 pound)
    1/3 cup skim milk
    1 teaspoon pure vanilla
    1 cup frozen blueberries

Directions

1. Preheat oven to 375 degrees. Line a 12 cup muffin pan with paper liners. In a bowl, whisk together flours, wheat germ, baking soda, and salt.
2. In a large bowl, beat butter, applesauce and sugars 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 up); stif in milk and vanilla.
3. With mixer on low, alternately add flour mixture, beginning and ending with flour mixture; mis fjust until combined. Fold in frozen blueberries.
4. 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. Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more.

Number of Servings: 12

Recipe submitted by SparkPeople user SASAB904.

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