Banana Blueberry Muffins

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Nutritional Info
  • Servings Per Recipe: 29
  • Amount Per Serving
  • Calories: 57.6
  • Total Fat: 1.3 g
  • Cholesterol: 7.4 mg
  • Sodium: 50.0 mg
  • Total Carbs: 11.5 g
  • Dietary Fiber: 0.9 g
  • Protein: 1.3 g

View full nutritional breakdown of Banana Blueberry Muffins calories by ingredient
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Number of Servings: 29


    2 ripe bananas, mashed
    1/3 cup light brown sugar
    2 Tbsp canola oil
    1 egg
    1 tsp canola oil
    1 cup all-purpose flour
    3/4 cup whole-wheat flour
    2 tsp baking powder
    1/4 tsp baking soda
    1 tsp cinnamon
    1/2 cup milk
    1 cup blueberries, fresh or frozen (unthawed if frozen)


Preheat oven to 375. Prepare muffin tin by lining with paper cups or using cooking spray.

Mix together the bananas, brown sugar, and oil. Gradually stir in the egg and vanilla.

In a separate bowl, combine flour, baking powder, baking soda, and cinnamon. Stir flour mixture into banana mixture alternately with the milk, stirring just until moistened. Fold in blueberries and spoon into muffin pan. Bake for 10 minutes if cooking mini muffins or for 20 minutes for regular muffins, or until muffins spring back when touched lightly in the center.

Eat now or cool to room temperature and freeze for 4 to 6 months.

*Nutrition calculated for 29 mini muffins*

Number of Servings: 29

Recipe submitted by SparkPeople user DERBY13.

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