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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.













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


2 cups whole-wheat flour
cup brown sugar
½ teaspoon cinnamon
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


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 72g (2.5 oz)
Amount per Serving
Calories 1065% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 66mg 3%
Total Carbohydrate 8g 8%
Dietary Fiber 4g 14%
Sugars g
Protein 9g
Vitamin A 1% Vitamin C 6%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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