Whole Wheat Banana Blueberry Muffins

Name: Whole Wheat Banana Blueberry Muffins
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Cuisine: American
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

By Beth M.
@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 vote5

Comments:

4 Comments

Serves:

Prep:

10 Min

Cook:

35 Min

Method:

Bake

Ingredients

Add to Grocery List

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

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