READY IN 40 mins

Banana Blueberry Muffins with Lavender

Read Reviews (5)

"These muffins are some of the best I've ever tasted. The lavender gives the flavor a slightly fresher taste, bringing out the vibrancy of the blueberries. You've got to try it! Serve warm with soft butter, if desired." — Suzanne Hale

Directions

Preheat oven to 400 degrees F (200 degrees C). Spray a 12-cup muffin tin with cooking spray.
Combine all-purpose flour, whole-wheat flour, sugar, baking powder, lavender, and salt together in a bowl. Mix bananas, milk, canola oil, and egg together in a separate bowl. Add banana mixture to flour mixture; stir until just combined. Fold in blueberries. Spoon batter into prepared muffin tin.
Bake in the preheated oven until golden and a toothpick inserted in the center comes out clean, about 20 minutes. Cool muffins in tin for 5 minutes before transferring to a wire rack.

Kitchen-Friendly View

PREP 15 mins
COOK 20 mins
READY IN 40 mins

Reviews More Reviews

Jan 06, 2013

These are INCREDIBLE. They made my house smell like lavender while they were baking! I'll be hinting that I want for these for my Mother's Day breakfast........The muffin cups will be almost full, but don't let that scare you--the recipe is perfect, instructions are perfect, just make sure you like lavender if you make these. The taste is not overpowering, but you can tell that it's there (and I love it!). Thank you for sharing such a delightful recipe!!

—jrbaker

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Oct 14, 2012

I made this true to the recipe and they are perfect. Very moist with just the right amount of lavender. My 4 little girls love them!

—geccabub

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5 Ratings

Jan 30, 2013

We absolutely LOVED these muffins! They have everything in them we like; Blueberries, bananas and just a hint of lavendar. And, yet they are not dense and heavy. I made them per the recipe with no changes, except my blueberries were from my freezer and I added them frozen. Also, I used a corn oil/canola oil blend. I will make again for sure! This recipe is a keeper.

—Candice

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May 05, 2013

OH. MY. GOSH. I am not normally a muffin person, but WOW. I will make these again, and again, and again. I used 2 tsp. lavender flowers. While using frozen blueberries is ok, use fresh if they are in season - it's worth it! I also used 2% milk. Make sure your bananas are beginning to brown, and use 2-3 regular-sized or 2 very large.

—suerte126

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Feb 22, 2013

These are so moist and yummy! I only made a couple of changes, reduced sugar to 3/4 cup, substituted applesauce for oil and upped the blueberries to 1 1/2 cups!! Thank you for sharing this amazing recipe! I also used frozen berries and thawed bananas that I had previously frozen for smoothies. ~Linda from Cedar Hills, Ut~

—Linda

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Nutrition

Calories
204 kcal
10%

Carbohydrates
37.1 g
12%

Cholesterol
18 mg
6%

Fat
5.6 g
9%

Fiber
2 g
8%

Protein
3.3 g
7%

Sodium
142 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Banana Blueberry Muffins with Lavender

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 204
Calories from Fat: 50

% Daily Value *
Total Fat 5.6g 9 %
** Saturated Fat 0.6g 3 %
Cholesterol 18mg 6 %
Sodium 142mg 6 %
** Potassium 144mg 4 %
Total Carbohydrates 37.1g 12 %
Dietary Fiber 2g 8 %
Protein 3.3g 7 %
** Sugars 20.4g
** Vitamin A 1 %
** Vitamin C 5 %
** Calcium 8 %
** Iron 10 %
** Thiamin 14 %
** Niacin 15 %
** Vitamin B6 7 %
** Magnesium 7 %
** Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.