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Banana-Blueberry Muffins

 
260

The perfect scrumptious snack that can brighten anyone's day at the breakfast table!

Yield

12

servings

Prep

20

min

Cook

20

min

Ready

40

min

Trans-fat Free
 

Ingredients

2 ¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon cinnamon
ground
2 each bananas
ripe, quartered
2 large eggs
cups sugar
brown, firmly packed
6 tablespoons butter
melted
1 teaspoon vanilla extract
1 cup blueberries
fresh
¼ cup sugar
granulated
1 teaspoon lemon
rind, grated

Directions

Preheat oven to 400℉ (200℃). Lightly grease twelve 2½ inch muffin cups. Combine flour, baking powder, salt, and cinnamon on sheet of waxed paper.

Beat bananas in large bowl with electric mixer until mashed. Add eggs, brown sugar, butter, and vanilla, beating until blended. Stir in combined dry ingredients with a wooden spoon until almost blended. Stir in blueberries just until combined. Spoon into prepared muffin cups, dividing batter equally.

Prepare Topping: Combine sugar and lemon rind in small dish. Sprinkle evenly over muffins.

Bake in preheated oven for 20 to 22 minutes or until golden. Remove muffins from pan to wire rack. Serve hot.

Makes 12 muffins.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 88g (3.1 oz)
Amount per Serving
Calories 23227% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 50mg 17%
Sodium 151mg 6%
Total Carbohydrate 13g 13%
Dietary Fiber 1g 6%
Sugars g
Protein 8g
Vitamin A 5% Vitamin C 5%
Calcium 3% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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