Banana Blueberry Muffins


1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe bananas (about 3 medium)
½ cup skim milk
1 egg
3 tablespoons canola oil
1 teaspoon vanilla extract
1 cup blueberries
1 cup diced ripe bananas (1 banana)

2 T packed brown sugar
2 T toasted wheat germ
1/8 teaspoon ground cinnamon
1 tablespoon margarine
2 T chopped toasted pecans


In a large bowl, combine the flours, brown sugar, baking powder, baking soda and salt. In another bowl, mix the bananas, egg, oil, milk and extract until well blended. Stir diced banana and blueberries into dry ingredients mixing gently. Add the egg mixture and mix just until moistened.

Combine streusel in a small bowl mixing until crumbly.

Coat muffin cups with cooking spray or use paper liners. Fill muffin tins two-thirds full with batter. Sprinkle streusel evenly over muffins.

Bake at 375° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Yield: 15 muffins. About 200 calories, 5 g fat
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