whole wheat banana blueberry muffins

★★★★★ 1 Review
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By Beth M.
from M.V. Island, MA

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!

★★★★★ 1 Review
serves 6
prep time 10 Min
cook time 35 Min
method Bake

Ingredients For whole wheat banana blueberry muffins

  • 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

How To Make whole wheat banana blueberry muffins

  • 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.
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