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)

Equipment:

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.


Nutrition Information:

Quickview
218k Calories
4g Protein
6g Total Fat
38g Carbs
3% Health Score
Limit These
Calories
218k
11%

Fat
6g
10%

  Saturated Fat
0.79g
5%

Carbohydrates
38g
13%

  Sugar
18g
20%

Cholesterol
32mg
11%

Sodium
273mg
12%

Get Enough Of These
Protein
4g
8%

Manganese
0.7mg
35%

Selenium
14µg
20%

Phosphorus
112mg
11%

Fiber
2g
11%

Vitamin B1
0.16mg
11%

Vitamin K
10µg
10%

Folate
32µg
8%

Vitamin B2
0.13mg
8%

Vitamin E
1mg
7%

Iron
1mg
7%

Vitamin B3
1mg
7%

Magnesium
26mg
7%

Vitamin B6
0.13mg
6%

Potassium
201mg
6%

Copper
0.1mg
5%

Calcium
47mg
5%

Zinc
0.57mg
4%

Vitamin B5
0.33mg
3%

Vitamin C
2mg
3%

Vitamin A
62IU
1%

Vitamin B12
0.07µg
1%

Vitamin D
0.17µg
1%

covered percent of daily need
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