Recipe by Cidra
Yummy low fat muffins with a twist.
Top Review by email@example.com
The muffins were good but not great! I used pecans and not walnuts as the recipe suggests. This is a healthy recipe, as the muffins are not too sweet. If you want sweet, add more sugar or make sure your berries are sweet. My husband would give the muffins 4 1/2 stars. They looked great, and I made 24 muffins because I filled my cups to the top. They were very pretty.
- 3 cups all-purpose flour
- 1 2⁄3 cups sugar
- 1 cup quick oats
- 1 cup whole wheat flour
- 8 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 2 cups milk
- 2 eggs
- 6 tablespoons melted butter
- 2 teaspoons vanilla
- 2 bananas, mashed
- 1 (14 ounce) bag frozen blueberries
- 1 cup walnuts
Directions See How It's Made
- Combine dry ingredients in learge mixing bowl.
- Mash banana in medium bowl, then add wet ingredients and whisk until smooth.
- Add wet ingredients to dry ingredients, and stir just until combined.
- Batter should be lumpy.
- Fold in walnuts and blueberries.
- Bake for 15-18 minutes or until a toothpick inserted into center of muffin comes out clean in a 350 degree oven.
- Serve immediately.
- Note: because of the low fat content of theses muffins, they don't tend to keep well.