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    You are in: Home / Recipes / Banana Blueberry Wheat Muffins Recipe
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    Banana Blueberry Wheat Muffins

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    2 Total Reviews

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    • on April 08, 2009

      Oh so good! My kids snarfed them down, leaving me only 1! It took about 2 bananas to make the 1.5 cups. I used my KAM and frozen blueberries (lightly dusted with flour to keep them from sticking together), which added about 5 minutes to the baking time. Thank you for sharing this healthy recipe! Made for Spring PAC 09.

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    • on April 07, 2009

      We enjoyed these muffins very much. I especially liked that they were made more healthy. I often like to replace regular flour with some whole wheat flour, so this recipe really caught my eye. In the directions, it did not say whether to mix by hand or a mixer. I usually prepare muffins by creaming the butter and sugar together first, in a mixer. For this recipe, I assumed it meant to do it all by hand. It seemed to work just fine! Next time I make these, I think I will try adding some applesauce because I'd like my muffins to be a little bit sweeter (and still healthy) and moister. Thanks for posting your healthy creation. It made 13 really BIG muffins! ~Made for Spring PAC~

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    Nutritional Facts for Banana Blueberry Wheat Muffins

    Serving Size: 1 (72 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 167.5
    Calories from Fat 45
    Total Fat 5.1 g
    Saturated Fat 2.7 g
    Cholesterol 45.4 mg
    Sodium 102.4 mg
    Total Carbohydrate 27.7 g
    Dietary Fiber 2.4 g
    Sugars 9.6 g
    Protein 3.8 g


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