Banana-Blueberry Muffins

ser0630
ser0630 Posts: 223
edited September 2024 in Recipes
I found this recipe for banana-blueberry muffins on www.eatingwell.com and I thought I would try it. Talk about YUMMY! I doubled the amount of cinnamon used and used egg beaters instead of 2 large eggs. (1/2 cup equals about 2 large eggs)

http://www.eatingwell.com/recipes/banana_blueberry_muffins.html

Banana-Blueberry muffins

Makes 12 muffins

Active Time: 20 minutes

Total Time: 1 hour

INGREDIENTS
3/4 cup nonfat or low-fat buttermilk
3/4 cup packed light brown sugar
1/4 cup canola oil
2 large eggs
1 cup mashed ripe bananas (about 3 medium)
1 1/4 cups whole-wheat pastry flour (see Note)
1 cup all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 1/4 cups blueberries, fresh or frozen

PREPARATION
1. Preheat oven to 400°F. 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.
4. Fold the dry ingredients into the wet ingredients and stir until just combined. Fold in blueberries.
5. Divide the batter among the prepared muffin cups (they will be full).
6. 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.

TIPS & NOTES
Make Ahead Tip: Wrap and store at room temperature for up to 2 days or freeze for up to 1 month. To defrost and heat frozen muffins, remove plastic wrap, wrap in a paper towel and microwave on High for 30-45 seconds. | Equipment: Muffin tin with 12 (1/2-cup) cups.
Note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.
NUTRITION
Per muffin: 232 calories; 6 g fat (1 g sat, 3 g mono); 36 mg cholesterol; 41 g carbohydrates; 13 g added sugars; 4 g protein; 3 g fiber; 248 mg sodium; 163 mg potassium. (15 mg cholesterol when using egg substitute for large eggs)

3 Carbohydrate Serving

Exchanges: 1 starch, 1/2 fat, 1 carbohydrate (other), 1 fat

Replies

  • coolstacey6
    coolstacey6 Posts: 83 Member
    I have some bananas that are too ripe. I will use those and make these. Thanks!
  • Kevster75
    Kevster75 Posts: 106
    They do sound good.. :wink:
  • ser0630
    ser0630 Posts: 223
    @coolstacey, you're welcome.

    @Kevster75, they are good! I definitely will be making these again! :happy:
  • BlueEyedMomma88
    BlueEyedMomma88 Posts: 558 Member
    BUMP!! Sounds delish!! Cant wait to try these, thanks :-)
  • ser0630
    ser0630 Posts: 223
    You're welcome BlueEyedMomma! They're very easy to make too!
  • Oranda
    Oranda Posts: 121
    yum!
  • KarenECunningham
    KarenECunningham Posts: 419 Member
    Sounds yummy and no sugar. Yay!
  • KarenECunningham
    KarenECunningham Posts: 419 Member
    oops. o.k. there is sugar but not a lot and I would probably try honey instead. I like the fact there is ww flour
  • ser0630
    ser0630 Posts: 223
    I should have included this in my original post when I posted the recipe that I used Splenda Brown Sugar blend instead of the light brown sugar and I used the 3/4 cup as in the recipe, not what it says to use on the package for it. It's very yummy! I also found the whole wheat pastry flour right next to the regular flour in the grocery store yesterday.
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