Banana Blueberry Muffins

Banana Blueberry Muffins

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"These muffins are so easy to make and absolutely delicious!"
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Ingredients

31 m servings 122 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 122 kcal
  • 6%
  • Fat:
  • 0.5 g
  • < 1%
  • Carbs:
  • 26.9g
  • 9%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 186 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup muffin pan.
  2. 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.
  3. Mix the banana mixture into the flour mixture until smooth. Fold in the blueberries. Spoon the batter into the prepared muffin pan.
  4. Bake 16 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.

Reviews

185
  1. 232 Ratings

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Most helpful positive review

Wonderful! My 5 and 3 year olds loved this, as well. We used 2 whole eggs instead of only whites, and added a bit more banana and cinnamon. We sprinkled a tiny bit of cinnamon-sugar on top and i...

Most helpful critical review

These muffins are okay, but not great. I made it as stated, except my bananas only yielded 1 cup so I added some applesauce to make the 1 1/2 cups. I also used two whole eggs instead of the 4 ...

Wonderful! My 5 and 3 year olds loved this, as well. We used 2 whole eggs instead of only whites, and added a bit more banana and cinnamon. We sprinkled a tiny bit of cinnamon-sugar on top and i...

I am one of these cooks who really believes that any slight change in a recipe can have huge consequences. I just made a batch of these muffins, and my wife and 13 month old son ate half a doze...

So easy - so tasty! I wanted a healthy alternative to cake, so I made these for my one year old to take to day care to celebrate her birthday. I did tweak the recipe some-- (I doubled the reci...

I made these for breakfast. My 5 year old did not like the blueberries. I used 3 whole eggs and 1/2 whole wheat and 1/2 unbleached flour, and a drop of milk to make the batter a bit creamier. ...

I changed the brown sugar to 1/2 cup sugar. I used 2 whites. I added 3/4 cup skim milk, 1 tablespoon oil, 2 tablespoons natural applesauce, and a little salt. I had 3/4 cup banana and 1 1/4 cup ...

These muffins are okay, but not great. I made it as stated, except my bananas only yielded 1 cup so I added some applesauce to make the 1 1/2 cups. I also used two whole eggs instead of the 4 ...

A quick recipe, but not too much flavor, besides the blueberries. Adding a little sugar on the top before putting them in the oven helps to sweeten it up, and yes it does need tweaking. The mix...

Surprisingly good!It fit my craving and severe lack of ingredients-- no butter or oil, no applesauce to sub. I had no blueberries so I cut up a can of dark sweet cherries (which turned them bl...

It's a pretty easy recipe to follow and very healthy for a muffing, however it lacks taste. Adding walnuts helped but the muffing dried up after a couple of days. I see the potential in this rec...