Light Banana-Blueberry Muffins Recipe

Name: Light Banana-Blueberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¼ cups all-purpose flour; ½ cup whole wheat flour; ⅓ cup sugar; ⅓ cup Splenda granular; 2 teaspoons baking powder; ½ teaspoon baking soda; 1 cup mashed ripe banana (2-3 bananas); ⅓ cup butter or ⅓ cup margarine, softened; ⅓ cup skim milk; 1 egg; 1 egg white; ¾ cup blueberries

Servings: persons

1 ¼ cups all-purpose flour
½ cup whole wheat flour
⅓ cup sugar
⅓ cup Splenda granular
2 teaspoons baking powder
½ teaspoon baking soda
1 cup mashed ripe banana (2-3 bananas)
⅓ cup butter or ⅓ cup margarine, softened
⅓ cup skim milk
1 egg
1 egg white
¾ cup blueberries

1
Preheat oven to 400F.
2
In a large bowl combine dry ingredients, reserving about 1 cup of the flour.
3
Add the mashed banana, butter, egg, and egg white.
4
Beat on low speed or by hand just until blended.
5
Add the remaining flour and milk.
6
Beat again until blended.
7
Add more milk only if the batter seems too thick.
8
Stir in blueberries.
9
Pour batter into large-size greased muffin cups, about 2/3 full.
10
Bake about 20 minutes or until tops are golden and springy.

538

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 12 ingredients. The key ingredients include: 1 ¼ cups all-purpose flour, ½ cup whole wheat flour, ⅓ cup sugar, ⅓ cup Splenda granular, and more.

Yes, Light Banana-Blueberry 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.

Light Banana-Blueberry Muffins

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