Blueberry-Banana Muffins(12 Muffins) Recipe

Name: Blueberry-Banana Muffins(12 Muffins)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. Kretschmer wheat germ; 1 c. all-purpose flour; 1/3 c. sugar; 1 Tbsp. baking powder; 1 tsp. ground cinnamon; 1 c. skim milk; 1/4 c. vegetable oil; 2 egg whites, slightly beaten; 1/2 c. mashed banana (about 1 medium); 1/2 c. blueberries, fresh or frozen, thawed

Servings: persons

1 c. Kretschmer wheat germ
1 c. all-purpose flour
1/3 c. sugar
1 Tbsp. baking powder
1 tsp. ground cinnamon
1 c. skim milk
1/4 c. vegetable oil
2 egg whites, slightly beaten
1/2 c. mashed banana (about 1 medium)
1/2 c. blueberries, fresh or frozen, thawed

1
Heat oven to 400u00b0.
2
Line 12 medium muffin cups with paper baking cups or lightly grease bottoms only with no-stick cooking spray.
3
Combine wheat germ, flour, sugar, baking powder and cinnamon.
4
Add combined milk, oil, egg and banana; mix just until dry ingredients are moistened.
5
Stir in blueberries.
6
Fill prepared muffin cups almost full.
7
Bake 20 to 25 minutes or until golden brown.
8
Serve warm or store tightly wrapped in freezer.
9
To reheat, microwave at High 30 seconds per muffin.

571

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 c. Kretschmer wheat germ, 1 c. all-purpose flour, 1/3 c. sugar, 1 Tbsp. baking powder, and more.

Yes, Blueberry-Banana Muffins(12 Muffins) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry-Banana Muffins(12 Muffins)

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