Banana-Blueberry Muffins

The slight acidity of buttermilk tenderizes and moistens baked goods while allowing you to cut way back on butter or oils. Here, it also lends a slight tanginess to the winning combination of bananas and blueberries.

Jim Romanoff

Used by permission. (c) Eating Well, Inc.

Banana-Blueberry Muffins

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    Ingredients

    3/4 cup nonfat or low-fat buttermilk 1 1/2 teaspoons baking powder
    3/4 cup packed light brown sugar 3/4 teaspoon ground cinnamon
    1/4 cup canola oil 1/2 teaspoon baking soda
    2 large eggs 1/2 teaspoon salt
    1 cup mashed ripe bananas, (about 3 medium) 1/4 teaspoon ground nutmeg
    1 1/4 cups whole-wheat pastry flour, (see Note) 1 1/4 cups blueberries, fresh or frozen
    1 cup all-purpose flour

    directions

    Prep: 20 min Total: 60 min
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    • 1

      Preheat oven to 400F. Coat 12 (1/2-cup) muffin cups with cooking spray or line with paper liners.

    • 2

      Whisk buttermilk, brown sugar, oil and eggs in a large bowl. Stir in mashed bananas.

    • 3

      Whisk whole-wheat pastry flour, all-purpose flour, baking powder, cinnamon, baking soda, salt and nutmeg in a medium bowl.

    • 4

      Fold the dry ingredients into the wet ingredients and stir until just combined. Fold in blueberries. Divide the batter among the prepared muffin cups (they will be full).

    • 5

      Bake until the tops are golden brown and a wooden skewer inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then remove and let cool on a wire rack for at least 5 minutes more before serving.

    notes

    Note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.

    nutritional information

    Calories:
    232
    Fiber:
    3 g
    Fat:
    6 g
    Saturated Fat:
    1 g
    Carbohydrates:
    41 g
    Protein:
    4 g
    Sodium:
    248 mg
    Monounsaturated Fat:
    3 g
    Exchanges:
    1 starch, 1/2 fat, 1 carbohydrate (other), 1 fat
    Cholesterol:
    36 g
    Carbohydrate Servings:
    3
    Potassium:
    163 mg
    Added Sugars:
    0 g
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