Taylor's blueberry banana muffins
These are the ones that T makes that are so moist I cannot believe they actually hold together.
- Preparing Time: 10 minutes
- Total Time: 30 minutes
- Served Person: 12
white meat free
gluten free
red meat free
contains dairy
contains eggs
dairy free
vegetarian
pescatarian
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/3 cup brown sugar
- 1 egg
- 1 teaspoon baking powder
- 1/3 cup butter melted
- 1 tablespoon butter melted
- 3/4 cup brown sugar
- for the topping
- 1/4 teaspoon cinnamon
- 2 teaspoon cinnamon
- 3 bananas mashed
- 1/2 teaspoon nutmeg freshly grated
- 1 cup blueberries frozen or fresh
- 1.5 cups flour (all purpose)
- 2 tablespoon flour (all purpose)
- Carbohydrate 48.3143906739908 g
- Cholesterol 57.0419271011453 mg
- Fat 21.6542698331954 g
- Fiber 1.34166525326835 g
- Protein 0.935504339954093 g
- Saturated Fat 13.6627809070897 g
- Serving Size 1 1 Serving (116g)
- Sodium 170.872527826651 mg
- Sugar 46.9727254207224 g
- Trans Fat 1.55828472964544 g
- Calories 379 calories
First, for the muffins: 1. Combine all dry ingredients (Flour, baking soda, baking powder, and salt) 2. In a seperate bowl, combine bananas, sugar, egg, butter, vanilla, cinnamon, and nutmeg 3. Add banana mixture to flour mixture and stir until moist 4. Gently fold in the blueberries 5. Spoon muffin batter into non-stick muffin pan about 2/3 of the way up the sides. You should have enough for 12 muffins. Now for the topping: Combine the flour, cinnamon, butter and sugar with a fork Sprinkle mixture over muffins Bake at 370 degrees F for 18-20 minutes until a toothpick comes out clean.
