Banana Blueberry Muffins
26
Banana Blueberry Muffins recipe
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.
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?
