Banana & blueberry muffins

March 8, 2013 1 Comment »
Banana & blueberry muffins
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Morning meal muffins made of the wonderful banana, blueberries, cinnamon, and brown sugar. A low-fat muffin that flavours as good as it seems – they will maintain in an airtight box for approximately 3 days, or freeze for approximately a month.

Banana & blueberry muffins
Prep time

Cook time

Total time


Recipe type: Breakfast
Cuisine: American
Serves: 1

  • 1 each cooking spray
  • 2 cup whole wheat flour
  • 0.3333 cup SPLENDA® Brown Sugar Blend
  • 0½ tsp ground cinnamon
  • 2 tsp low sodium baking powder
  • 1 tsp baking soda
  • 1½ cup fresh mashed banana
  • 1 oz vanilla extract
  • 1 cup Blueberries

  1. Preheat oven to 350°F. Gently coat two 12-cup mini muffin pans with cooking spray.
  2. In big container, mix entire wheat flour, brown sugar blend, cinnamon, baking powder, and baking soda.
  3. In separate bowl, mixture the bananas and vanilla extract.
  4. Combine banana mixture into flour mixture until soft.
  5. Fold in blueberries and spoon the batter into prepared muffin pan.
  6. Bake 10 minutes, or until a toothpick inserted in center comes out clean.


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