Breakfast

Banana-Blueberry Muffins

Ripe bananas and juicy blueberries fill each tender whole-wheat muffin with natural sweetness and bursts of fruit, while a touch of warm spice rounds out every soft, moist bite.

Recipe and photo by EatingWell, shared here with credit. View the Original

Banana-Blueberry Muffins
Total
40 min
Prep
15 min
Cook
25 min
Serves
12

Nutrition per Serving

Calories
232
Protein
4g
Carbs
41g
Fat
6g
Fiber
3g
Sugar
19g
Sodium
248mg

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 cup whole-wheat pastry flour (see Note)
  • 1 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp ground nutmeg
  • 1 1/4 cup blueberries, fresh or frozen

Instructions

  1. Preheat oven to 400 degrees 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. Divide the batter among the prepared muffin cups (they will be full).
  5. 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.