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Berry Orange Banana Muffins


Berry Orange Banana Muffins recipe













Trans-fat Free, High Fiber


2 cups whole-wheat flour
cup bran
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup bananas
½ cup orange juice, concentrated
¼ cup brown sugar
¼ cup vegetable oil
¼ cup milk
1 each eggs
1 teaspoon orange zest
1 cup berries
blueberries, or raspberries, fresh or frozen


In a large bowl, combine whole wheat flour, natural bran, baking powder, baking soda and salt.

In separate bowl, whisk together mashed bananas, thawed orange juice concentrate, brown sugar, vegetable oil, milk, egg and orange rind until well mixed.

Pour over dry ingredients, stirring just until combined.

Spoon batter into greased or paper-lined muffin cups, filling each to top.

Bake in 400℉ (200℃) 200C oven for 20 to 25 minutes o just until muffin tops are firm to the touch.

Let muffins cool in pan on rack for 5 minutes before removing from pan.

Makes 12 small or 8 medium muffins.

Freeze muffins individually, wrapped in plastic wrap; reheat frozen in the microwave or wrapped in foil in 400℉ (200℃) 200C toaster oven.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 66g (2.3 oz)
Amount per Serving
Calories 46332% of calories from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 48mg 16%
Sodium 311mg 13%
Total Carbohydrate 25g 25%
Dietary Fiber 11g 45%
Sugars g
Protein 25g
Vitamin A 5% Vitamin C 91%
Calcium 8% Iron 19%
* based on a 2,000 calorie diet How is this calculated?


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