Banana-Blueberry Muffins

Banana-Blueberry Muffins is a side dish that serves 12. Watching your figure? This lacto ovo vegetarian recipe has 220 calories, 4g of protein, and 6g of fat per serving. For 38 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe from Eating Well requires salt, ground cinnamon, canolan oil, and light brown sugar. Many people made this recipe, and 2354 would say it hit the spot. From preparation to the plate, this recipe takes around 1 hour. Overall, this recipe earns a not so great spoonacular score of 39%. Banana Blueberry Muffins, Blueberry Banana Muffins, and Blueberry-banana Muffins are very similar to this recipe.

Servings: 12

Preparation duration: 20 minutes

Cooking duration: 40 minutes

 

Ingredients:

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 cup mashed ripe bananas (about 3 medium)

1 1/4 cups blueberries, fresh or frozen

1/4 cup canola oil

2 large eggs

1 cup all-purpose flour

3/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

3/4 cup packed light brown sugar

3/4 cup nonfat or low-fat buttermilk

1/2 teaspoon salt

1 1/4 cups whole-wheat pastry flour (see Note)

Equipments:

muffin liners

oven

whisk

bowl

wire rack

skewers

frying pan

Cooking instruction summary:

Preheat oven to 400F. Coat 12 (1/2-cup) muffin cups with cooking spray or line with paper liners. 2. Whisk buttermilk, brown sugar, oil and eggs in a large bowl. Stir in mashed bananas.Whisk whole-wheat pastry flour, all-purpose flour, baking powder, cinnamon, baking soda, salt and nutmeg in a medium bowl.Fold the dry ingredients into the wet ingredients and stir until just combined. Fold in blueberries. Divide the batter among the prepared muffin cups (they will be full).Bake until the tops are golden brown and a wooden skewer inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then remove and let cool on a wire rack for at least 5 minutes more before serving.

 

Step by step:


1. Preheat oven to 400F. Coat 12 (1/2-cup) muffin cups with cooking spray or line with paper liners.

2. Whisk buttermilk, brown sugar, oil and eggs in a large bowl. Stir in mashed bananas.

3. Whisk whole-wheat pastry flour, all-purpose flour, baking powder, cinnamon, baking soda, salt and nutmeg in a medium bowl.Fold the dry ingredients into the wet ingredients and stir until just combined. Fold in blueberries. Divide the batter among the prepared muffin cups (they will be full).

4. Bake until the tops are golden brown and a wooden skewer inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then remove and let cool on a wire rack for at least 5 minutes more before serving.


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