Whole Wheat Banana Blueberry Muffins

5
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

How to Make Whole Wheat Banana Blueberry Muffins

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.

Printable Recipe Card

About Whole Wheat Banana Blueberry Muffins

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