Blueberry-Banana-Walnut Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 203.8
- Total Fat: 9.9 g
- Cholesterol: 31.0 mg
- Sodium: 159.1 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 2.6 g
- Protein: 5.4 g
View full nutritional breakdown of Blueberry-Banana-Walnut Muffins calories by ingredient
Introduction
These muffins are moist and delicious....even with flaxseed and protein powder! These muffins are moist and delicious....even with flaxseed and protein powder!Number of Servings: 12
Ingredients
-
1 c flour
1/2 c wheat flour
1/4 cup ground flaxseed or wheat germ
1/4 c protein powder
2 teaspoons baking powder
1/4 teaspoon salt
2 ripe bananas, mashed (about 1 cup)
2 large eggs, beaten
1/2 cup packed brown sugar
1/3 cup canola oil
1/3 cup 1% low-fat milk
1 teaspoon vanilla extract
1/4 c walnuts
1/2 cup blueberries
Directions
1. Preheat the oven to 350°F. Lightly oil or coat 12 muffin cups with nonstick cooking spray and set aside.
2. Whisk together the all-purpose flour, whole wheat flour, wheat germ, protein powder, baking powder, and salt in a large bowl.
3. Combine the bananas, eggs, sugar, oil, milk, and vanilla in a medium bowl and stir until well blended. Pour the liquid ingredients over the dry ingredients and stir until just moistened. Stir in walnuts and blueberries.
4. Spoon the batter into the prepared muffin cups. Bake about 20 minutes, or until the muffins are light golden and a toothpick inserted in the center comes out clean.
5. Transfer the pan to a wire rack and cool for 5 minutes. Remove the muffins and cool an additional 5 minutes before serving. To make 24 mini muffins, bake about 14 minutes.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user CUBADOG2.
2. Whisk together the all-purpose flour, whole wheat flour, wheat germ, protein powder, baking powder, and salt in a large bowl.
3. Combine the bananas, eggs, sugar, oil, milk, and vanilla in a medium bowl and stir until well blended. Pour the liquid ingredients over the dry ingredients and stir until just moistened. Stir in walnuts and blueberries.
4. Spoon the batter into the prepared muffin cups. Bake about 20 minutes, or until the muffins are light golden and a toothpick inserted in the center comes out clean.
5. Transfer the pan to a wire rack and cool for 5 minutes. Remove the muffins and cool an additional 5 minutes before serving. To make 24 mini muffins, bake about 14 minutes.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user CUBADOG2.