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!

Rating:
★★★★★ 1 vote
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

Step-By-Step

1PREHEAT OVEN TO 375 DEGREES.
Grease muffin tin (I used Texas-size muffin cups)
2Measure and mix all dry ingredients.
Add melted shortening and milk, stir in just until lumps are broken, don't overmix.
3Mash bananas and measure blueberries and stir into the batter.
Using a soup ladle, scoop batter into large size, greased muffin pan.
4Bake 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