Blueberry banana nut muffins
photo by amenakcomcast.net
- Ready In:
- 36mins
- Ingredients:
- 15
- Yields:
-
36 muffins
ingredients
- 709.77 ml all-purpose flour
- 394.39 ml sugar
- 236.59 ml quick oats
- 236.59 ml whole wheat flour
- 39.43 ml baking powder
- 4.92 ml salt
- 4.92 ml cinnamon
- 2.46 ml nutmeg
- 473.18 ml milk
- 2 eggs
- 88.74 ml melted butter
- 9.85 ml vanilla
- 2 bananas, mashed
- 396.89 g bag frozen blueberries
- 236.59 ml walnuts
directions
- 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.
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Reviews
-
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.
-
This was my first attempt at homemade blueberry muffins, so they weren't as sweet as I'm used to from the box, but very good. The banana was a nice addition to the flavor. I halved the recipe and used low-fat butter. I had to cook them closer to 22 minutes than the 15-18 specified. Served with a little butter these were really good.