Blueberry Banana Bread Muffins

Blueberry Banana Bread Muffins
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 144.7
  • Total Fat: 2.6 g
  • Cholesterol: 15.5 mg
  • Sodium: 21.2 mg
  • Total Carbs: 29.6 g
  • Dietary Fiber: 2.8 g
  • Protein: 3.1 g

View full nutritional breakdown of Blueberry Banana Bread Muffins calories by ingredient
Submitted by:

Introduction

Took a recipe I found that added dried cranberries to banana bread, but had some fresh blueberries to use up. I also tweaked the recipe to make it dairy-free and gluten-free. Took a recipe I found that added dried cranberries to banana bread, but had some fresh blueberries to use up. I also tweaked the recipe to make it dairy-free and gluten-free.
Number of Servings: 12

Ingredients

    2 ripe bananas, mashed
    1 large egg, beaten
    3/4 cup sunflower "milk" (or other non-dairy "milk")
    1 1/2 old-fashioned oats
    1/3 + 1 tbsp. honey
    2 tsp. baking soda
    1 tsp. baking powder
    1/2 tsp. salt
    1/4 tsp. pumpkin pie spice
    1 tbsp. butter or trans-fat-free spread, melted
    3/4 cup fresh blueberries

Tips

If you want these truly gluten free, make sure to use gluten-free oats.


Directions

1. Preheat oven to 350F.
2.In a small bowl combine 1/4 cup oats, 1/4 tsp. pumpkin pie spice, 1 tbsp. melted butter/spread, and 1 tbsp. honey. Set aside, this is the topping.
3. In a medium to large bowl mash the bananas and add the egg and milk. Whisk until well incorporated. Then add the rest of the oats, flour, baking soda, baking powder, salt, and blueberries. (Can also add additional spice as so desired.)
4. Line a dozen muffin pans with liners (or spray liberally with cooking spray, which would add additional fat) and distribute the batter evenly. Sprinkle each with the topping.
5. Bake at 350F for 30-40 min. or until topping looks crisp and a toothpick in the center comes out clean.
6. Enjoy!

Serving Size: makes 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user ROCHONMETHESTEL.

Rate This Recipe