Banana Blueberry Muffins
My kids love quick breads and muffins. So when I bake them, they usually don't last very long. I have always wanted to try making some Banana Blueberry Muffins, but have never tried them...until now. They are so good and I really like the flavor combination of the two. We love banana muffins and blueberry muffins, so it only makes sense to combine the two in one delicious muffin!
These muffins taste even better still warm (or warmed up) with some delicious I Can't Believe It's Not Butter. Like many others, I try to find healthier ways to feed my growing family. We aren't always perfect but we are constantly trying to make better choices. We used to avoid eating fats of any kind and we are now realizing that there are some essential fats (good fats) that are important to get in your every day diet.
Photos of Banana Blueberry Muffins recipe:
2 cups whole wheat flour
1/3 cup brown sugar
1/2 teaspoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 cups mashed bananas
4 egg whites
1 teaspoon vanilla extract
1 cup fresh blueberries
I Can't Believe It's Not Butter (for topping)
- 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.
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