Banana-Blueberry Muffins

Banana-Blueberry Muffins

The slight acidity of buttermilk tenderizes and moistens baked goods while allowing you to cut way back on butter or oils. Here, it also lends a slight tanginess to the winning combination of bananas and blueberries.

From EatingWell: July/August 2010
Yield: Makes 12 muffins
Active Time: 20 minutes
Total Time: 1 hour

Ingredients

  1. 3/4 cup nonfat or low-fat buttermilk
  2. 3/4 cup packed light brown sugar
  3. 1/4 cup canola oil
  4. 2 large eggs
  5. 1 cup mashed ripe bananas (about 3 medium)
  6. 1 1/4 cups whole-wheat pastry flour (see Note)
  7. 1 cup all-purpose flour
  8. 1 1/2 teaspoons baking powder
  9. 3/4 teaspoon ground cinnamon
  10. 1/2 teaspoon baking soda
  11. 1/2 teaspoon salt
  12. 1/4 teaspoon ground nutmeg
  13. 1 1/4 cups blueberries, fresh or frozen

Preparation

  1. Preheat oven to 400°F. Coat 12 (1/2-cup) muffin cups with cooking spray or line with paper liners. 2. Whisk buttermilk, brown sugar, oil and eggs in a large bowl. Stir in mashed bananas.
  2. Whisk whole-wheat pastry flour, all-purpose flour, baking powder, cinnamon, baking soda, salt and nutmeg in a medium bowl.
  3. Fold the dry ingredients into the wet ingredients and stir until just combined. Fold in blueberries. Divide the batter among the prepared muffin cups (they will be full).
  4. Bake until the tops are golden brown and a wooden skewer inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then remove and let cool on a wire rack for at least 5 minutes more before serving.

Tips & Notes

Nutrition

Nutrition Per Serving: 232 calories; 6 g fat (1 g sat, 3 g mono); 36 mg cholesterol; 41 g carbohydrates; 4 g protein; 3 g fiber; 248 mg sodium; 163 mg potassium.

Nutrition Bonus:

3 Carbohydrate Serving

Exchanges: 1 starch, 1/2 fat, 1 carbohydrate (other), 1 fat