Whole Wheat Banana Blueberry Muffins
5 photos of Whole Wheat Banana Blueberry Muffins
By
Beth M.
@BakinTime
1
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!
Ingredients
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2 cwhole wheat flour
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1/2 ca/p flour
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1 tspbaking powder
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1 tspbaking soda
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1 tspsalt
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1/4 cmelted crisco shortening
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1 1/2 cmilk (with 1 tb. lemon juice added to sour)
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1 cmashed ripe bananas
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1 cblueberries, frozen or fresh
How to Make Whole Wheat Banana Blueberry Muffins
- 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.
About Whole Wheat Banana Blueberry Muffins
Course/Dish: Fruit Breakfast Other Breakfast
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Low Fat
