Try this Banana-Blueberry Muffins recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 400 degrees. Lightly coat the inside of muffin-pan cups with nonstick cookware spray. Whisk together the all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, cinnamon and nutmeg. Toss the blueberries with 2 teaspoons of the flour mixture and set aside. Beat the butter in the large bowl of an electric mixer on moderate speed for 4 minutes. Add the sugar, increase the speed to moderately high and beat for 2 minutes. Beat in the egg and vanilla extract. Beat in the mashed bananas (the mixture will look slightly curdled), half the flour mixture, the buttermilk, then the balance of the flour mixture. By hand, fold in the blueberries. Divide the batter among the muffin cups. Bake the muffins in the preheated oven for about 20 minutes, or until plump and a wooden pick inserted in the center withdraws clean. Let the muffins stand in the pan on a cooling rack for 4 to 5 minutes, then carefully remove them to another rack. Posted to EAT-L Digest by LDGOSS
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Serving Size: 1 Serving (136g) | ||
Recipe Makes: 10 | ||
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Calories: 588 | ||
Calories from Fat: 444 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 49.4g | 66 % | |
Saturated Fat 30.9g | 155 % | |
Monounsaturated Fat 12.8g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 149.6mg | 46 % | |
Sodium 336.1mg | 12 % | |
Potassium 159.7mg | 4 % | |
Total Carbohydrate 35g | 10 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 32.5g | ||
Protein 4.4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 588
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