Whole Wheat Banana Blueberry Muffins
An excellent way to use up my over-ripe bananas. These muffins were so moist and yummy. My grab-and-go breakfast and a nutrition-dense snack during the day. I usually make a big bunch, and freeze most of them.
Yield
12 servingsPrep
12 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups | whole-wheat flour |
|
| ⅓ | cup | brown sugar |
*
|
| ½ | teaspoon |
cinnamon
ground |
|
| 2 | teaspoons | baking powder |
|
| 1 | teaspoon | baking soda |
|
| 1 ½ | cups |
bananas
ripe and mashed |
|
| 4 | large | egg whites |
|
| 1 | teaspoon | vanilla extract |
|
| 1 | cup |
blueberries
fresh |
|
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Directions
Preheat oven to 350℉ (180℃) F (175 degrees C).
Coat a 12-cup muffin pan with cooking spray.
In a large bowl, combine the whole wheat flour, brown sugar, cinnamon, baking powder, and baking soda.
In a medium bowl, mix the bananas, egg whites, and vanilla extract.
Add the banana mixture into the flour mixture, stir until blended.
Gently fold in the blueberries.
Spoon the batter into the prepared muffin pan.
Bake about 16 minutes in the preheated oven, or until a wood stick inserted in the center of a muffin comes out clean.
Cool on a wire rack.
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