Banana-Blueberry Muffins

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The slight acidity of buttermilk tenderizes and moistens baked goods while allowing you to cut way back on butter or oils. Here, it also lends a slight tanginess to the winning combination of bananas and blueberries.

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Cook Time:
20 mins
Additional Time:
40 mins
Total Time:
1 hr
Servings:
12
Yield:
12 muffins
Nutrition Profile:

Ingredients

  • ¾ cup nonfat or low-fat buttermilk

  • ¾ cup packed light brown sugar

  • ¼ cup canola oil

  • 2 large eggs

  • 1 cup mashed ripe bananas (about 3 medium)

  • 1 ¼ cups whole-wheat pastry flour (see Note)

  • 1 cup all-purpose flour

  • 1 ½ teaspoons baking powder

  • ¾ teaspoon ground cinnamon

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • ¼ teaspoon ground nutmeg

  • 1 ¼ cups blueberries, fresh or frozen

Directions

  1. Preheat oven to 400 degrees F. Coat 12 (1/2-cup) muffin cups with cooking spray or line with paper liners.

  2. Whisk buttermilk, brown sugar, oil and eggs in a large bowl. Stir in mashed bananas.

  3. Whisk whole-wheat pastry flour, all-purpose flour, baking powder, cinnamon, baking soda, salt and nutmeg in a medium bowl.

  4. Fold the dry ingredients into the wet ingredients and stir until just combined. Fold in blueberries. Divide the batter among the prepared muffin cups (they will be full).

  5. Bake until the tops are golden brown and a wooden skewer inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then remove and let cool on a wire rack for at least 5 minutes more before serving.

Tips

Make Ahead Tip: Wrap and store at room temperature for up to 2 days or freeze for up to 1 month. To defrost and heat frozen muffins, remove plastic wrap, wrap in a paper towel and microwave on High for 30-45 seconds.

Equipment: Muffin tin with 12 (1/2-cup) cups.

Note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.

Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition Facts (per serving)

232 Calories
6g Fat
41g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Serving Size 1 muffin
Calories 232
% Daily Value *
Total Carbohydrate 41g 15%
Dietary Fiber 3g 10%
Total Sugars 19g
Added Sugars 13g 26%
Protein 4g 9%
Total Fat 6g 8%
Saturated Fat 1g 4%
Cholesterol 31mg 10%
Vitamin A 73IU 1%
Vitamin C 4mg 5%
Folate 41mcg 10%
Sodium 248mg 11%
Calcium 37mg 3%
Iron 1mg 5%
Magnesium 14mg 3%
Potassium 163mg 3%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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