Banana Blueberry Muffins

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Makes:
  • 12 muffins
  • 24 muffins
Prep Time:
8 minutes 12 minutes
Cooking Time:
20 minutes 20 minutes
These muffins are a great quick breakfast treat, with bananas and blueberries providing soluble fiber, potassium, and phytonutrients. Non-dairy milk can be substituted for those who are intolerant to lactose and whole-wheat flour can be substituted to increase the fiber content.

Directions

1.Preheat oven to 400°.

2.Line muffin pan with paper cups.

3.In a large bowl, mash the banana with a fork.

4.Add the sugar, milk, oil, vanilla, cinnamon, and whisk until combined.

5.Add the flour, baking powder, and stir until just combined; don't over mix.

6.Fold in 1/2 cup frozen blueberries.

7.Add batter to muffin tin (for easy distribution use medium cookie scoop).

8.Bake for 15-20 minutes, or until tops are slightly golden.

1.Preheat oven to 400°.

2.Line muffin pan with paper cups.

3.In a large bowl, mash the banana with a fork.

4.Add the sugar, milk, oil, vanilla, cinnamon, and whisk until combined.

5.Add the flour, baking powder, and stir until just combined; don't over mix.

6.Fold in 1 cup frozen blueberries.

7.Add batter to muffin tin (for easy distribution use medium cookie scoop).

8.Bake for 15-20 minutes, or until tops are slightly golden.

Nutritional Data (per serving)

125 calories

6.4 gram(s) fat

0.6 gram(s) saturated fat

1 mg cholesterol

15.5 gram(s) carbohydrate

0.7 gram(s) dietary fiber

1.5 gram(s) protein