Blueberry Banana Walnut Muffins Recipe

Looking for an easy Blueberry banana walnut muffins recipe? Learn how to make Blueberry banana walnut muffins using healthy ingredients.


Submitted by pickleberry

Makes 12 servings



A moist, lightly textured muffin perfect for a special breakfast or desert.

Recipe Ingredients for Blueberry banana walnut muffins

3/4 c whole wheat flour
3/4 c all purpose flour
1/3 c quick oats (or chopped rolled oats)
1/4 c ground flax seed
1/4 c wheat bran or wheat germ
1/2 c brown sugar, packed
1/4 t salt
1/2 t ground nutmeg
1 t baking soda
1 t baking powder
1/2 c chopped walnuts
1 c blueberries (if frozen, do not thaw ahead of time)
2 bananas, medium, the riper the better
1 T ground flax seed
3 T water
1 c skim milk (or fat free plain soy milk)
1 T lemon juice or vinegar
1 T vegetable oil
1 t vanilla flavoring or extract

Recipe Directions for Blueberry banana walnut muffins

  1. Preheat oven to 350 F. Line a muffin tin with muffin papers.

  2. Combine first 10 ingredients in a large bowl. Stir in the walnuts. If using fresh blueberries, mix them in now. If using frozen, leave them in the freezer and wait until the wet ingredients are ready to add before adding them to the dry.

  3. In a small bowl, mix the 1 T ground flax seed with 3 T water. Whisk together with a fork or small whisk. Let sit for a few minutes until it thickens to roughly the consistency of a runny egg white. If desired, 1 egg or 2 egg whites may be used instead.

  4. Meanwhile, add the lemon juice to the milk and stir to mix. Let sit until the milk curdles a bit, about 5 minutes.

  5. Mash the bananas on a plate, scoop into a medium mixing bowl. Add the flax seed/water mixture, the oil, vanilla, and the milk/lemon. Whisk together to evenly combine

  6. If using frozen blueberries, stir them into your dry ingredients now. If you add them to the wet ingredients, or let them thaw, you'll have very odd colored muffins. After stirring in the blueberries, add the wet ingredients and stir just to evenly combine. Do not overmix!

  7. Scoop into the prepared muffin tins. They will be filled almost to the top, but these muffins really don't rise too much.

  8. Bake for 18-22 minutes. They will be very moist. They are done when the tops spring back when gently poked in the middle with your finger or back of a spoon.

  9. Store in the refrigerator, as these are very moist and will spoil easily.

Categories

Breakfast, Brunch, Dessert, Snacks, Bake, Vegetarian

Nutrition Facts
Serving Size 93.5g
Amount Per Serving
Calories
183
Calories from Fat
57
% Daily Value*
Total Fat
6.3g
10%
Saturated Fat
0.6g
3%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
166mg
7%
Potassium
283mg
8%
Total Carbohydrates
28.9g
10%
Dietary Fiber
4.1g
16%
Sugars
10.8g
Protein
5.2g
Vitamin A 1% Vitamin C 6%
Calcium 7% Iron 8%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • Low in saturated fat
  • Very low in cholesterol
  • High in manganese
  • High in selenium
  •   Bad points
  • High in sugar
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