EASY MOIST BANANA BLUEBERRY MUFFINS
Make and share this Easy Moist Banana Blueberry Muffins recipe from Food.com.
Provided by DebM2348
Categories Breakfast
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Mash bananas in a large mixing bowl.
- Add sugar and egg.
- Add butter and blueberries.
- Combine dry ingredients and gently stir into banana mixture.
- Pour into 12 well-greased muffin cups.
- Bake at 375 degrees for 20 minutes.
BANANA-BLUEBERRY MUFFINS
Plenty of people have their own go-to muffin recipe, but this light, moist rendition from Ellen O'Hara of Westwood, Massachusetts is hard to beat. They're made with whole-wheat flour, wheat germ, two ripe bananas, and one cup of frozen blueberries.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 45m
Yield Makes 12
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners. In a bowl, whisk together flours, wheat germ, baking soda, and salt.
- In a large bowl, beat butter and sugars with a mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, mash bananas with a fork (you should have 3/4 cup); stir in milk and vanilla.
- With mixer on low, alternately add flour mixture and banana mixture to butter mixture, beginning and ending with flour mixture; mix just until combined. Fold in frozen blueberries.
- Divide batter among muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 28 minutes, rotating pan halfway through. Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more.
Nutrition Facts : Calories 222 g, Fat 9 g, Fiber 2 g, Protein 4 g
THE BEST HEALTHY BANANA BLUEBERRY MUFFIN RECIPE
The BEST Healthy Banana Blueberry Muffins you'll ever eat! These fluffy moist blueberry muffins are super easy. Made with whole wheat flour and naturally sweetened with applesauce, honey and bananas!
Provided by Krista
Categories Breakfast
Time 22m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F.
- In a large bowl, add bananas. Using a fork mash up bananas until just very small lumps are left. Add honey, applesauce, coconut oil, vanilla extract and egg.
- Using a fork mix until combined.
- Next add in whole wheat flour, baking soda, cinnamon and salt. Using a spatula, mix until wet and dry ingredients are completely combined!
- In a small bowl - combine 1-1/2 cups blueberries & 1 tablespoon of white whole wheat flour & toss to coat.
- Gently fold blueberries into the batter.
- Spoon the batter into muffin pan filling each hole about 3/4 of the way full (line or spray with cooking spray if not using the cupcake liners)
- Bake for 15-17 minutes, or until toothpick comes out clean. Serve.
Nutrition Facts : ServingSize 1 muffin, Calories 151 calories, Sugar 10 g, Sodium 166 mg, Fat 6 g, SaturatedFat 4 g, Carbohydrate 23 g, Fiber 3 g, Protein 3 g, Cholesterol 12 mg
HEALTHY BANANA BLUEBERRY MUFFINS
These healthier blueberry muffins are a spin off from our popular muffins recipe. We add whole grains, ripe bananas and reduce the sugar. These banana blueberry muffins are lower in calories and sugar, but still taste great! Feel free to swap the blueberries for other fruit. Diced apples, peaches, raspberries, strawberries or blackberries are all excellent.
Provided by Adam and Joanne Gallagher
Categories Baking
Time 30m
Yield Makes 12 muffins
Number Of Ingredients 12
Steps:
- Heat the oven to 350 degrees F. Line 12 muffin cups with paper liners or spray with non-stick cooking spray.
- Whisk the flours, sugar, baking powder, baking soda, and salt in a large bowl. In another bowl, whisk the melted coconut oil, mashed banana, egg, and vanilla until blended. Add the banana mixture to the bowl with dry ingredients then use a fork to combine. (Only mix until combined, try not to beat the batter too much. This will make the baked muffins dense). If the batter seems too thick or dry, stir in a tablespoon or two of water or milk. Fold in the blueberries.
- Fill muffin cups 3/4 full. Bake until a toothpick can be inserted and comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 148, Protein 3 g, Carbohydrate 24 g, Fiber 2 g, Sugar 10 g, Fat 5 g, SaturatedFat 4 g, Cholesterol 16 mg
LACTOSE-FREE BANANA AND BLUEBERRY MUFFINS
Beautifully soft on the inside with a slight crunch to the outside, these muffins beat traditional blueberry muffins and have the added deliciousness of banana. Especially great served warm and straight out of the oven! Best eaten a day or two after they're made though they will store for 3 days in an airtight container. Totally addictive and very much lactose free so they're easy to digest!
Provided by chorazy
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 50m
Yield 18
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 18 muffin cups with oil or line cups with paper liners.
- Sift all-purpose flour, self-rising flour, baking powder, cinnamon, and salt together into a small bowl. Sift the flour mixture again into a larger bowl; stir in brown sugar and white sugar. Make a well in the centre of the flour mixture.
- Lightly beat eggs with the vanilla extract in a bowl. Add milk and whisk until well combined. Whisk in vegetable oil in a slow stream. Mash bananas well with a fork; fold in until thoroughly combined.
- Pour egg-banana mixture into the well of the flour mixture in a slow stream, stirring to combine using a metal spoon. Stir the mixture until just combined. Fold in blueberries. Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until tops spring back when lightly pressed and a skewer inserted in the centre comes out clean, about 30 minutes. Allow muffins to stand in the cups for 3 to 5 minutes before turning them out on to a wire rack to cool.
Nutrition Facts : Calories 207.6 calories, Carbohydrate 33.7 g, Cholesterol 20.9 mg, Fat 7 g, Fiber 1.3 g, Protein 3.1 g, SaturatedFat 1.1 g, Sodium 245.2 mg, Sugar 16.6 g
THE BEST BLUEBERRY BANANA MUFFINS
Make and share this The Best Blueberry Banana Muffins recipe from Food.com.
Provided by Bliss
Categories Quick Breads
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350°.
- In large mix bowl, combine sugar, buttermilk, butter, bananas, eggs and vanilla.
- Beat at medium speed, scraping bowl often until creamy (1-2 min).
- Add flour, baking soda and salt.
- Beat at low speed until moistened (1-2 min.).
- By hand, stir in blueberries.
- Spoon into paper-lined muffin cups.
- Bake for 25-30 min.
- or until toothpick inserted into center comes out clean.
- Remove from pan, cook and sprinkle with powdered sugar.
- Makes 6 Texas-size muffins with a little left over to freeze and bake later.
- When I make these, I just sprinkle granulated sugar on top prior to baking, and omit the powdered sugar.
Nutrition Facts : Calories 590.4, Fat 22.8, SaturatedFat 13.7, Cholesterol 116.7, Sodium 422.5, Carbohydrate 91.2, Fiber 3.2, Sugar 52, Protein 7.8
BANANA-BLUEBERRY MUFFINS
This one is for the Banana-Blueberry Muffin lovers. Ready in 30 minutes-these perfect-for-anytime muffins will not disappoint. When whipping up a batch of blueberry and banana muffins, don't overstir or overthink these simple muffins. Overstirring can cause little "mountain peaks" to form on your delightfully delicious Banana-Blueberry Muffins. Add these to your next at-home brunch menu for a surefire hit. Nothing beats muffins from scratch!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cup or line with paper baking cups.
- Beat milk, oil, banana and egg in large bowl with fork. Stir in remaining ingredients except blueberries just until flour is moistened. Fold in blueberries. Divide batter evenly among muffin cups (cups will be almost full). Sprinkle with sugar if desired.
- Bake 18 to 20 minutes or until golden brown. Immediately remove from pan.
Nutrition Facts : Calories 100, Carbohydrate 32 g, Cholesterol 20 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 210 mg
BANANA BLUEBERRY MUFFINS
These muffins are so easy to make and absolutely delicious!
Provided by ELEMMIRE
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 31m
Yield 12
Number Of Ingredients 9
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, Carbohydrate 26.9 g, Fat 0.5 g, Fiber 3.3 g, Protein 4.3 g, SaturatedFat 0.1 g, Sodium 186.4 mg, Sugar 9.6 g
HEALTHY BLUEBERRY AND BANANA MUFFINS
Provided by Marielle Ainsworth
Categories Bread Breakfast Brunch Bake Kid-Friendly Quick & Easy Blueberry Banana Healthy Bran Bon Appétit New Mexico Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher Small Plates
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Line 12 muffin cups with paper liners. Combine flour, sugar, oat bran, baking powder, and salt in medium bowl; whisk to blend.
- Place mashed bananas in large bowl. Stir in soy milk, egg, oil, and lemon juice. Mix in dry ingredients, then blueberries. Divide batter among muffin papers. Bake muffins until tester inserted into center comes out clean, about 20 minutes. Turn muffins out onto rack and cool 10 minutes. Serve warm or at room temperature.
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