Whole Wheat Banana Blueberry Muffins

Beth M.

By
@BakinTime

Whenever I find I have lots of ripened bananas, I feel the need to bake muffins. It is my "go to breakfast" with a hot cup of coffee. I like to play with recipes by adding things I love, and leaving out something else. This recipe has no eggs and no sugar, only natural fruit for sweetness! It's my version of a "huge muffin" with texture and flavor!


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Rating:

Comments:

Serves:

6

Prep:

10 Min

Cook:

35 Min

Method:

Bake

Ingredients

2 c
whole wheat flour
1/2 c
a/p flour
1 tsp
baking powder
1 tsp
baking soda
1 tsp
salt
1/4 c
melted crisco shortening
1 1/2 c
milk (with 1 tb. lemon juice added to sour)
1 c
mashed ripe bananas
1 c
blueberries, frozen or fresh

Directions Step-By-Step

1
PREHEAT OVEN TO 375 DEGREES.
Grease muffin tin (I used Texas-size muffin cups)
2
Measure and mix all dry ingredients.
Add melted shortening and milk, stir in just until lumps are broken, don't overmix.
3
Mash bananas and measure blueberries and stir into the batter.
Using a soup ladle, scoop batter into large size, greased muffin pan.
4
Bake about 30-35 minutes, checking to be sure they're golden brown and not sticky on top, and stick a tooth pick in and see if it comes out clean.

About this Recipe

Main Ingredient: Flour
Regional Style: American
Dietary Needs: Low Fat