Whole Wheat Blueberry Banana Bread Mini Muffins

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Whole Wheat Blueberry Banana Bread Mini Muffins
  • Number of servings : 24
  • Cuisines :
  • Special diet :
  • Course :

Ingredients


Directions

Preheat the oven to 350°F with a rack in the center position. Lightly grease a mini muffin pan; if your pan is glass or stoneware, reduce the oven temperature to 325°F.

In a large bowl, stir together the mashed banana, oil, sugar, eggs, and vanilla.

Weigh your flours; you’ll find their weight by toggling to “ounces” at the top of the ingredient section above. Or measure them by gently spooning them into a cup, then sweeping off any excess. Mix the flours, baking soda, baking powder, salt, cinnamon, and chopped walnuts into the banana mixture.
Scrape the bottom and sides of the bowl and mix again to thoroughly combine the ingredients.

Scoop the batter into the prepared pan. Top the muffins with additional blueberries or your choice of chopped nuts, if desired

Bake for 30 minutes or until tops are browned and a toothpick comes out clean. Also to cool for 10 minutes and enjoy!

Perfect snack or breakfast on the go!

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Nutrition Facts
Serving Size 1 Piece
Servings Per Recipe 24

Amount Per Serving
Calories 110 Calories from Fat 9
% Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Trans Fat 0g
Cholesterol 17g 6%
Sodium 133mg 6%
Potassium 104mg 3%
Total Carbohydrate 19g 6%
Dietary Fiber 2g 8%
Sugars 8g
Protein 2g 4%

Vitamin A 1%
Vitamin C 7%
Calcium 4%
Iron 4%
Vitamin D 1%
Vitamin E 1%
Vitamin K 2%
Thiamin 5%
Riboflavin B2 5%
Niacin 3%
Vitamin B6 4%
Folate 2%
Vitamin B12 1%
Panthotenic Acid 2%
Magnesium 5%
Zinc 1%
Selenium 3%
Copper 1%
Manganese 5%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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