Source: Jim Romanoff
Serving size: 1 muffin
Servings per recipe: 12
This tasty blueberry-banana muffin recipe allows you to use less butter!
- ¾ cup nonfat or low-fat buttermilk
- ¾ cup packed light brown sugar
- ¼ cup canola oil
- 2 large eggs
- 1 cup mashed ripe bananas (about 3 medium)
- 1¼ cups whole-wheat pastry flour
- 1 cup all-purpose flour
- 1½ teaspoons baking powder
- ¾ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1¼ cups blueberries, fresh or frozen
- Preheat oven to 400°F. Coat 12 ( ½-cup) muffin cups with cooking spray or line with paper liners.
- Whisk buttermilk, brown sugar, oil and eggs in a large bowl. Stir in mashed bananas.
- Whisk whole-wheat pastry flour, all-purpose flour, baking powder, cinnamon, baking soda, salt and nutmeg in a medium bowl.
- Fold the dry ingredients into the wet ingredients and stir until just combined. Fold in blueberries. Divide the batter among the prepared muffin cups (they will be full).
- Bake until the tops are golden brown and a wooden skewer inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then remove and let cool on a wire rack for at least 5 minutes more before serving.
Make Ahead Tip: Wrap and store at room temperature for up to 2 days or freeze for up to 1 month. To defrost and heat frozen muffins, remove plastic wrap, wrap in a paper towel and microwave on High for 30-45 seconds.
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This healthy casserole is a great week day dinner that is sure to satisfy! It requires only a few ingredients but includes a variety of vegetables and a serving of whole grains.