These muffins came out AMAZING! I'd definitely make them again. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food. All Right Reserved. I Really like these I followed the recipe except for a few things. Toss blueberries with 1 tablespoon of flour and set aside. Whisk buttermilk, brown sugar, oil and eggs in a large bowl. I doubled the amount of blueberries to add a lot of extra flavor and lower the calorie count slightly. Fresh or frozen will work in this recipe. I also added some chia seeds. Fold the dry ingredients into the wet ingredients and stir until just combined. Bake (per recipe below) until golden brown and a toothpick inserted comes out clean. Blueberries add a pop of freshness while ripe bananas make these a little sweet and extra moist. I top them with cinnamon sugar for the nice sweet crunch. Allow muffins to cool right inside the muffin tin wells a few minutes before cooling on a rack. Info. I omitted nutmeg and honey. I will definitely make these again! If you loved our Healthy Blueberry Muffins this oatmeal version is the perfect Breakfast Recipe for … I've made it a few times and each time there's always more bananas than called for but somehow the muffins always come out tasting good. Then I baked them for 15 minutes instead of 20 and they came out beautifully. So good! 232 calories; protein 4.4g 9% DV; carbohydrates 41g 13% DV; dietary fiber 2.8g 11% DV; sugars 19.3g; fat 5.9g 9% DV; saturated fat 0.7g 3% DV; cholesterol 31.3mg 10% DV; vitamin a iu 72.9IU 2% DV; vitamin c 4.1mg 7% DV; folate 41.2mcg 10% DV; calcium 37.1mg 4% DV; iron 0.9mg 5% DV; magnesium 13.5mg 5% DV; potassium 163.1mg 5% DV; sodium 248.2mg 10% DV; thiamin 0.1mg 10% DV; added sugar 13g. Blueberries add a pop of freshness while ripe bananas make these a little sweet and extra moist. You can find it in the natural-foods section of large supermarkets and natural-foods stores. The whole family will love these muffins for breakfast or an on-the-go snack! Your email address will not be published. SERVES: 12. Offers may be subject to change without notice. This helps distribute them evenly throughout the batter. Make this easy recipe and bring together the best of both worlds! This is a great tasting and healthy. Whisk whole-wheat pastry flour, all-purpose flour, baking powder, cinnamon, baking soda, salt and nutmeg in a medium bowl. This recipe is so simple to pull together that it can even be made for a quick breakfast! Homemade blueberry banana muffins couldn’t be easier to make! These are great to make-ahead and freeze up to 4 months. As our website name suggests, we’re the experts when it comes to Double Wall Ovens. These muffins came out AMAZING! Very tender. Maybe next time I will add some vanilla. This recipe is so simple to pull together that it can even be made for a quick breakfast! Thank you for a tasty recipe. I like the fact that there is no added oil yet they were still very moist. It also helps to keep berries from sinking to the bottom of the muffins! Excellent moist muffins I tweaked the recipe slightly and blended the wet ingredients (including banana) in my Ninja blender to make a smooth batter then mixed in the dry ingredients which I added poppyseeds to. Betsy 10 of 27 Banana Blueberry Muffins. I switched a few things up a little bit but it turned out great and I'll definitely make this again and again. Banana Blueberry Muffins are bursting with blueberries and are so easy to make with simple ingredients! Muffins remain fresh and moist stored in an airtight container at room temperature for 2 days or in the refrigerator for 1 week. Make this easy recipe and bring together the best of both worlds! Also I used raspberries instead of blueberries and added a cup and a half of splenda to the mix. Here, it also lends a slight tanginess to the winning combination of bananas and blueberries. Fill the muffin tins to the very top; you will definitely still have some extra. These muffins are super easy and super moist. (Do not overmix). I doubled the amount of blueberries to add a lot of extra flavor and lower the calorie count slightly. happycooker 11 of 27 Banana Blueberry Muffins. Pros: light easy not too sweet. ... 9 of 27 Banana Blueberry Muffins. This recipe is delicious! Nutrition Editors' Pick. Excellent moist muffins I tweaked the recipe slightly and blended the wet ingredients (including banana) in my Ninja blender to make a smooth batter then mixed in the dry ingredients which I added poppyseeds to. I didn't have sugar so i replaced the sugar with 2/3 to 3/4 cups of maple syrup. I would definitely make these again. I didn't have just blueberries so I added a mixture of frozen blueberries raspberries and blackberries and it worked out just fine. Cool completely. On some of them I topped with coarse turbinado sugar and cinnamon (about 1/4 teaspoon per muffin) and the rest I used a lime and powder sugar glaze. Blueberry banana muffins are extra moist and filled with sweet and fruity goodness! Blueberries. And lastly i didn't have buttermilk so i used unsw almond milk plus one tbsp vinegar. I also substituted half cup of white flour for 1/2 cup almond meal. We prefer the cinnamon sugar combination. Equipment: Muffin tin with 12 (1/2-cup) cups. this link is to an external site that may or may not meet accessibility guidelines. Pros: healthy and easy. Bake 18-20 minutes or until a toothpick comes out clean. Here's why we should all lean in harder and embrace our comfort-food cravings. Yum! Recipe by DebM2348. Pros: Tender light tasty Cons: None. I didn't have buttermilk so I substituted 1% milk with 1 Tbsp lemon juice. Did you try these Blueberry Banana Muffins? Use of this site constitutes acceptance of our, Just Like Grandma Used to Make: Why We're Craving Grandma's Cooking Now More Than Ever, How to Make Those Viral Hot Chocolate Bombs at Home. Store at room temperature in a container or loosely covered with foil for 4-5 days. Next time I'll just spray the pan like the recipe says!

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