HEALTHY BANANA BLUEBERRY MUFFINS RECIPES

BANANA BLUEBERRY MUFFINS RECIPE | ALLRECIPES

Banana Blueberry Muffins Recipe | Allrecipes image

These muffins are so easy to make and absolutely delicious!

Provided by ELEMMIRE

Categories Whole Wheat Muffins

Total Time 31 minutes

Prep Time 15 minutes

Cook Time 16 minutes

Yield 12 muffins

Number Of Ingredients 9

Ingredients

2 cups whole wheat flour
⅓ cup brown sugar
½ teaspoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 ½ cups mashed bananas
4 egg whites
1 teaspoon vanilla extract
1 cup fresh blueberries

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup muffin pan.
In a large bowl, mix the whole wheat flour, brown sugar, cinnamon, baking powder, and baking soda. In a separate bowl, mix the bananas, egg whites, and vanilla extract.
Mix the banana mixture into the flour mixture until smooth. Fold in the blueberries. Spoon the batter into the prepared muffin pan.
Bake 16 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.

Nutrition Facts : Calories 121.5 calories, CarbohydrateContent 26.9 g, FatContent 0.5 g, FiberContent 3.3 g, ProteinContent 4.3 g, SaturatedFatContent 0.1 g, SodiumContent 186.4 mg, SugarContent 9.6 g

BANANA & BLUEBERRY MUFFINS RECIPE | BBC GOOD FOOD

Banana & blueberry muffins recipe | BBC Good Food image

A low-fat muffin that tastes as good as it looks - they'll keep in an airtight container for up to 3 days, or freeze for up to a month

Provided by Jane Hornby

Categories Afternoon tea, Breakfast, Brunch, Buffet, Snack, Treat

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 12

Number Of Ingredients 9

Ingredients

300g self-raising flour
1 tsp bicarbonate of soda
100g light muscovado sugar
50g porridge oats, plus 1 tbsp for topping
2 medium bananas, the riper the better
284ml carton buttermilk
5 tbsp light olive oil
2 egg whites
150g punnet blueberries

Steps:

Heat oven to 180C/fan 160C/gas 4 and line a 12-hole muffin tin with paper muffin cases. Tip the flour and bicarbonate of soda into a large bowl. Hold back 1 tbsp of the sugar, then mix the remainder with the flour and 50g oats. Make a well in the centre. In a separate bowl, mash the bananas until nearly smooth. Stir the buttermilk, oil and egg whites into the mashed banana until evenly combined.
Pour the liquid mixture into the well and stir quickly and sparingly with a wooden spoon. The mix will look lumpy and may have the odd fleck of flour still visible, but don’t be tempted to over-mix. Tip in the blueberries and give it just one more stir. Divide the mix between the muffin cases – they will be quite full – then sprinkle the tops with the final tbsp of the oats and the rest of he sugar. Bake for 18-20 mins until risen and dark golden. Cool for 5 mins in the tray before lifting out onto a rack to cool completely.

Nutrition Facts : Calories 202 calories, FatContent 5 grams fat, SaturatedFatContent 0.8 grams saturated fat, CarbohydrateContent 36 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 2 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.59 milligram of sodium

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