Blueberry Banana Muffins
Kendall Anderson Nutrition Center CSU
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 1/2 cups all purpose flour
- 1/2 cup granulated sugar i used splenda for baking
- 1/4 cup oat bran
- 1 cup mashed banana about 2 to 3
- 1/2 cup unflavored soy milk i used regular milk
- 2 tablespoons vegetable oil i used olive oil but safflower would be better
- 2 teaspoons fresh lemon juice
- 1 1/2 cups fresh blueberries or unthawed frozen blueberries
- Carbohydrate 20.7894974071271 g
- Cholesterol 3.7375 mg
- Fat 3.70204128066297 g
- Fiber 1.75749752857706 g
- Protein 2.73415449067636 g
- Saturated Fat 1.02913628773871 g
- Serving Size 1 1 Serving (75g)
- Sodium 50.6683546529033 mg
- Sugar 19.0319998785501 g
- Trans Fat 0.457212933192317 g
- Calories 122 calories
Preheat oven to 400 degrees. Line 12 muffins cups with paper liners. Combine flour, sugar, oat bran, baking powder, and salt in medium bowl; whisk to blend. Place mashed bananas in large bowl. Stir in soy milk, egg, oil, and lemon juice. Mix in dry ingredients, then blueberries. Divide batter among muffin papers. Bake muffins until tester inserted into center comes out clean, about 20 minutes. Turn muffins out onto rack and cool 10 minutes. Serve warm or at room temperature. * You can replace soy milk with diary milk if desired
