Blueberry Banana Muffins
These ideal breakfast muffins are not too sweet and very moist. Oats and whole wheat flour add extra fibre and nutrients, but the muffins still come out nice and fluffy. Burst of blueberries are in every singe bite.
Ingredients
1 | cup |
whole-wheat flour
|
|
1 | cup |
all-purpose flour
|
|
1 | teaspoon |
baking soda
|
|
2 | teaspoons |
baking powder
|
|
½ | teaspoon |
cinnamon
|
|
½ | cup |
rolled oats
|
|
¼ | cup |
olive oil
|
|
4 | tablespoons |
sugar
|
|
2 | large |
egg whites
|
|
1 | tablespoon |
lemon juice
|
|
½ | cup |
orange juice
100% pure unsweetened |
|
1 | cup |
blueberries, unsweetened, frozen
|
* |
2 | whole |
bananas
mashed |
* |
Directions
Combine all the ingredients except the berries and bananas until just blended.
Gently add the berries and bananas by hand with a wooden spoon.
Spoon into prepared muffin tins.
Bake at 350℉ (180℃) for 20 minutes.
Make 12 muffins.
Nutrition Facts
Serving Size 53g (1.9 oz)
Molly
Hi I'm a bit confused. Does this recipe yield 6 0r 12 muffins. It says 6 at top of page and 12 at bottom. I was going to double but now I'm not sure Thank You
almost 2 years agoThe recipe makes 12 muffins!
happyzhangbo