whole wheat banana blueberry muffins

Name: Whole Wheat Banana Blueberry Muffins
Prep time: 10 min
Cook time: 35 min
Yield: 6
Cuisine: American
Ingredients: 2 cup(s) whole wheat flour; 1/2 cup(s) a/p flour; 1 teaspoon(s) baking powder; 1 teaspoon(s) baking soda; 1 teaspoon(s) salt; 1/4 cup(s) melted crisco shortening; 1 1/2 cup(s) milk (with 1 tb. lemon juice added to sour); 1 cup(s) mashed ripe bananas; 1 cup(s) blueberries, frozen or fresh

(1 RATING)

53 Pinches 5 Photos

Beth M.

M.V. Island, MA

Updated on May 6, 2013

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!

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prep time 10 Min

cook time 35 Min

method Bake

yield 6 serving(s)

Ingredients

2 cups whole wheat flour
1/2 cup a/p flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 cup melted crisco shortening
1 1/2 cups milk (with 1 tb. lemon juice added to sour)
1 cup mashed ripe bananas
1 cup blueberries, frozen or fresh

How To Make whole wheat banana blueberry muffins

Step 1

PREHEAT OVEN TO 375 DEGREES. Grease muffin tin (I used Texas-size muffin cups)

Step 2

Measure and mix all dry ingredients. Add melted shortening and milk, stir in just until lumps are broken, don't overmix.
Step 3

Mash bananas and measure blueberries and stir into the batter. Using a soup ladle, scoop batter into large size, greased muffin pan.
Step 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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