Whole Wheat Blueberry Banana Muffins
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
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.
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.