Whole Wheat Blueberry Banana Muffins

Whole Wheat Blueberry Banana Muffins
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 206.3
  • Total Fat: 6.3 g
  • Cholesterol: 31.7 mg
  • Sodium: 238.8 mg
  • Total Carbs: 36.0 g
  • Dietary Fiber: 4.0 g
  • Protein: 5.6 g

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

The most moist and tender good-for-you muffins, filled with fresh fruits and berries and 4 grams of fiber per serving!
Original recipe for 12 servings. http://www.spryliving.com/recipes/whole-wh
eat-blueberry-muffins/
The most moist and tender good-for-you muffins, filled with fresh fruits and berries and 4 grams of fiber per serving!
Original recipe for 12 servings. http://www.spryliving.com/recipes/whole-wh
eat-blueberry-muffins/

Number of Servings: 6

Ingredients

    1 ripe medium banana
    1 cups whole-wheat flour
    1 teaspoons baking powder
    1/2 teaspoon baking soda
    1/8 teaspoon salt
    1/4 cup plus 1 tablespoon light brown sugar
    1/2 cups low-fat kefir (OR buttermilk)
    1 large egg
    2 tablespoon walnut oil (OR olive oil)
    1/2 teaspoon vanilla extract
    1 cup blueberries, rinsed

Directions

1.Preheat the oven to 350 degrees.
2.Peel the banana and mash in a bowl, using a fork.
3.Mix the flour, baking powder, baking soda, salt, and 1/4 cup brown sugar together in a large mixing bowl. Make a well in the center and add buttermilk, egg, oil, vanilla extract and mashed banana. Fold the ingredients together until just incorporated. Gently stir in blueberries.
4. Spoon the batter into 6 paper-lined muffin tins and sprinkle with 1 tablespoon brown sugar. Bake for 20 to 25 minutes until golden brown on top; a toothpick inserted into the center of the muffin should emerge clean.
5.Cool in the pan for a couple of minutes, then transfer to a rack to cool completely.

Serving Size: Makes 6 muffins.

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