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Banana Blueberry Muffins

 
26

Banana Blueberry Muffins recipe

Yield

12

servings

Prep

15

min

Cook

25

min

Ready

45

min

Trans-fat Free
 

Ingredients

1 cup bananas
over-ripe, pureed
*
½ teaspoon baking soda
½ teaspoon salt
6 tablespoons butter, unsalted
½ teaspoon lemon zest
grated
6 tablespoons brown sugar
1 cup blueberries
frozen, rinsed, drained
1 each eggs
1 ½ cups all-purpose flour
½ teaspoon baking powder

Directions

Preheat the oven to 375℉ (190℃).

Cream the butter and brown sugar until light and fluffy.

Mix in the banana and egg.

Combine the flour, baking powder, baking soda, salt and lemon peel.

Blend into the banana mixture by hand until just moistened.

Do not over blend.

Gently fold in the blueberries. Line large muffin cups with paper liners.

Coat the liners lightly with vegetable spray.

Fill each cup a little more than half full.

Bake for about 20 to 25 minutes.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 46g (1.6 oz)
Amount per Serving
Calories 43539% of calories from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 11g 56%
Trans Fat 0g
Cholesterol 92mg 31%
Sodium 509mg 21%
Total Carbohydrate 20g 20%
Dietary Fiber 2g 9%
Sugars g
Protein 13g
Vitamin A 12% Vitamin C 7%
Calcium 5% Iron 16%
* based on a 2,000 calorie diet How is this calculated?

 

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