Healthy Blueberry And Banana Muffins Recipes

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BANANA-BLUEBERRY MUFFINS



Banana-Blueberry Muffins image

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

1 cup whole-wheat flour (spooned and leveled)
3/4 cup all-purpose flour, (spooned and leveled)
1/4 cup wheat germ
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup granulated sugar
1/3 cup packed light-brown sugar
2 large eggs
2 ripe bananas (about 1 pound)
1/3 cup reduced-fat (2 percent) milk
1 teaspoon pure vanilla extract
1 cup frozen blueberries

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

EASY MOIST BANANA BLUEBERRY MUFFINS



Easy Moist Banana Blueberry Muffins image

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

3 large ripe bananas
3/4 cup sugar
1 egg, slightly beaten
1/3 cup melted butter
1 cup blueberries
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups flour

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



Banana Blueberry Muffins image

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

2 cups whole wheat flour
⅓ cup brown sugar
½ teaspoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 ½ cups mashed bananas
4 egg whites
1 teaspoon vanilla extract
1 cup fresh blueberries

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

BANANA-BLUEBERRY MUFFINS



Banana-Blueberry Muffins image

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

2/3 cup milk
1/4 cup vegetable oil
1/2 cup mashed very ripe banana (1 medium)
1 egg
2 cups Gold Medal™ all-purpose flour
2/3 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1 cup fresh or frozen (thawed and well drained) blueberries

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

THE BEST BLUEBERRY BANANA MUFFINS



The Best Blueberry Banana Muffins image

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

1 1/4 cups sugar
2/3 cup butter
1/4 cup buttermilk
2 eggs
1 teaspoon vanilla
3 medium ripe bananas
2 cups all-purpose flour
3/4 teaspoon baking soda
1/8 teaspoon salt
1 cup fresh/frozen blueberries

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

LACTOSE-FREE BANANA AND BLUEBERRY MUFFINS



Lactose-Free Banana and Blueberry Muffins image

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

2 cups all-purpose flour
¾ cup self-rising flour
2 ½ teaspoons baking powder
2 teaspoons ground cinnamon
¾ teaspoon salt
¾ cup brown sugar
6 tablespoons white sugar
2 large eggs
2 teaspoons vanilla extract
½ cup lactose-free milk (such as Zymil®)
½ cup vegetable oil
2 large ripe bananas
1 ½ cups frozen blueberries

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

HEALTHY BLUEBERRY AND BANANA MUFFINS



Healthy Blueberry and Banana Muffins image

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

1 1/2 cups all purpose flour
1/2 cup sugar
1/4 cup oat bran
2 teaspoons baking powder
1/2 teaspoon salt
1 cup mashed ripe bananas (about 3)
1/2 cup unflavored soy milk
1 large egg
2 tablespoons vegetable oil
2 teaspoons fresh lemon juice
1 1/2 cups fresh blueberries or 1 1/2 cups frozen blueberries, unthawed (6 to 7 ounces)

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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