Banana Blueberry Muffins

Banana Blueberry Muffins – The acidity of buttermilk tenderizes and moistens goods while enabling you to cut back on oils or butter. Here, in addition, it lends a tanginess into the mix of carrots and blueberries.

Ingredients:

  • 3/4 cup nonfat or low carb buttermilk
  • 3/4 cup packed brown sugar
  • 1/4 cup canola oil
  • 2 large eggs
  • 1 cup mashed ripe bananas (about 3 medium)
  • 11/4 cups whole-wheat pastry flour (see Note)
  • 1 cup all-purpose flour
  • 11/2 tsp baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 teaspoon ground nutmeg
  • 11/4 cups blueberries, fresh or frozen

How to Make Banana Blueberry Muffins?

  1. Preheat oven to 400°F. Coat 12 ( 1/2-cup) muffin cups with cooking spray or line with paper liners.
  2. Whisk buttermilk, brown eggs, oil and sugar . Stir in mashed bananas.
  3. Whisk all-purpose flour whole-wheat pastry flour, baking powder, cinnamon, baking soda, salt and nutmeg in a medium bowl.
  4. Fold the dry ingredients until just blended, and stir. Fold in blueberries. Divide the batter among the prepared muffin cups (they’ll be complete).
  5. Bake until the tops are golden brown and a wooden skewer inserted at the middle 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 before serving, for at least 5 minutes longer.

Make Ahead Tip:

  • Wrap and store at room temperature for up to two days or freeze for up to 1 month. To defrost and heat bran that are frozen, remove plastic wrapping, wrap in a paper towel and microwave on High for 30-45 minutes.

Gear:

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

Notice:

  • Whole-wheat pastry flour, reduced in protein than regular flour, has potential. You may locate it from the part of natural-foods shops and supermarkets. Store in the freezer.
  • Storage smarts: For long term freezer storage, wrap your meals at a layer of plastic wrap followed by a layer of transparency. The plastic can help prevent freezer burn off while the foil will help keep.

How to Make Banana Blueberry Muffins?

The acidity of buttermilk tenderizes and moistens goods while enabling you to cut back on oils or butter. Here, in addition, it lends a tanginess into the mix of carrots and blueberries.

Ingredients

  • 3/4 cup nonfat or low carb buttermilk
  • 3/4 cup packed brown sugar
  • 1/4 cup canola oil
  • 2 large eggs
  • 1 cup mashed ripe bananas (about 3 medium)
  • 11/4 cups whole-wheat pastry flour (see Note)
  • 1 cup all-purpose flour
  • 11/2 tsp baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 teaspoon ground nutmeg
  • 11/4 cups blueberries, fresh or frozen

Instructions

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

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

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

  4. Fold the dry ingredients until just blended, and stir. Fold in blueberries. Divide the batter among the prepared muffin cups (they’ll be complete).

  5. Bake until the tops are golden brown and a wooden skewer inserted at the middle 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 before serving, for at least 5 minutes longer.

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