Whole Wheat Banana Blueberry Muffins

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 142.1
  • Total Fat: 0.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 121.7 mg
  • Total Carbs: 33.3 g
  • Dietary Fiber: 3.1 g
  • Protein: 2.8 g

View full nutritional breakdown of Whole Wheat Banana Blueberry Muffins calories by ingredient
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Delicious and filling. No eggs so good for egg-allergic people too. Delicious and filling. No eggs so good for egg-allergic people too.
Number of Servings: 24


    2 1/2 cups whole wheat flour
    1 1/2 cups rolled oats
    2 tsp baking soda
    1/8 tsp salt
    1/4 tsp ground mace or nutmeg
    1 cup honey
    1 cup no-sugar added applesauce
    6 mashed bananas
    1 Tbsp vanilla extract
    2 cups blueberries (fresh or frozen)


Preheat oven to 350.

1. Combine dry ingredients in a large bowl.
2. In a separate bowl, blend together the honey, applesauce, bananas, and vanilla.
3. Add the wet ingredients to the dry ingredients, mixing only until combined. A good muffin batter should be lumpy.
4. Gently fold in blueberries.
5. Coat muffin tins with nonstick spray or line with muffin cups. Fill each muffin cup 3/4 cups full. These muffins don't rise very much.
5. Bake 30-35 minutes until lightly browned and knife tip comes clean when inserted into a muffin.

Recipe halves well. Makes 20-24 muffins (nutrition calculation based on 24).

Number of Servings: 24

Recipe submitted by SparkPeople user FOODGAL1.

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Member Ratings For This Recipe

  • I halved the recipe and it turned out great! I used up some of my old bananas that I had stashed in the freezer for a later date. (very convienent) I was afraid that I had to much batter in the cups as it was pretty level with the top, but they don't rise much so there were no issues. - 5/21/11

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