Banana Blueberry Muffins

Banana Blueberry Muffins

  To make ahead: 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.

Banana Blueberry Muffins

Makes
Active Time
12 muffins                20 minutes Total : 1 hour

Equipment: Muffin tin with 12 (½-cup) cups
  1. Heart Health
  2. Diabetes 
  3. Weight Loss
  4. Gluten Free
The slight acidity of buttermilk tenderizes and moistens baked goods while allowing you to cut way back on butter or oils. Here, it also lends a slight tanginess to the winning combi- nation of bananas and blueberries.

INGREDIENTS :

  1. ¾   cup buttermilk
  2. ¾   cup packed light brown sugar
  3. ¼   cup canola oil
  4. 2   large eggs
  5. 1   cup mashed ripe bananas (about 3 medium)
  6. 1¼   cups whole-wheat pastry flour (see Tip)
  7. 1   cup all-purpose flour
  8. 1 teaspoons baking powder
  9. 3/4 teaspoon ground cinnamon
  10. 1/2 teaspoon salt
  11. 1/4 teaspoon ground nutmeg
  12. 1/4 cups bluebrries, fresh or frozen

Instructions :

1.  Preheat  oven  to  400°F.  Coat  12  (½-cup) muffin cups with cooking spray or line with paper liners.
2. Whisk buttermilk, brown sugar, oil and eggs in a large bowl. Stir in mashed bananas.
3.  Whisk  whole-wheat  pastry  flour,  all-pur-pose flour, baking powder, cinnamon, baking soda, salt and nutmeg in a medium bowl.
4. Fold the dry ingredients into the wet ingre-dients  and  stir  until  just  combined.  Fold  in blueberries.  Divide  the  batter  among  the prepared muffin cups (they will be full).
5. 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 min- utes more before serving.

Per muffin: 232 calories; 6 g fat (1 g sat, 3 g mono); 31 mg cholesterol; 41 g carbohy- drate; 13 g added sugars; 4 g protein; 3 g fiber, 248 mg sodium; 163 mg potassium.
Carbohydrate servings: 2½

Exchanges:

 1 starch, ½ fat, 1 carbohydrate (other), 1 fat.

Tip: 

Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods sec- tion of large supermarkets and natural- foods stores. Store in the freezer.
Other recipes Breakfast : Here
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