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Blueberry Banana Muffins

 
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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.

Yield

6

servings

Prep

10

min

Cook

20

min

Ready

30

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
 

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 107g (3.8 oz)
Amount per Serving
Calories 32130% of calories from fat
 % Daily Value *
Total Fat 11g 16%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 112mg 5%
Total Carbohydrate 17g 17%
Dietary Fiber 5g 18%
Sugars g
Protein 17g
Vitamin A 0% Vitamin C 13%
Calcium 5% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

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