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Banana Blueberry Muffins

Bunch of Bananas

Bananas and blueberries taste in these Banana Blueberry Muffins that have tons of nutrients from the sweet, fresh fruits.


2/3 cup skim milk
1/4 cup vegetable oil
1 medium ripe banana, mashed
1/4 cup egg substitute
2 cups sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup fresh or frozen blueberries, thawed


Heat oven to 400 degrees. Line 12 medium muffin cups with paper baking cups or generously spray with nonstick cooking spray. Beat milk, oil, banana and egg substitute in a large bowl. Add remaining ingredients except blueberries and mix just until flour is moistened.

Place blueberries in a plastic bag and sprinkle with flour. Gently shake to coat berries with flour to prevent them from "bleeding" into the muffins. Gently fold in blueberries and divide batter evenly among muffin cups. Bake 18 to 20 minutes or until golden brown. Remove from pan immediately and cool on a wire rack.

Nutrition Information

Recipe makes 12 muffins.
Serving size: 1 muffin
Calories: 182; Total Fat: 5g; Saturated Fat: 1g; Cholesterol: >trace; Sodium: 206mg; Carbohydrates: 32g; Fiber: 1g; Protein: 3g

Did You Know?

Blueberries contain natural aspirin that helps reduce the tissue damaging effects of chronic inflammation, while reducing pain.

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