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MUFFIN &
SCONE RECIPES:
Whole Wheat Banana Blueberry Muffins
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Whole
Wheat Banana Blueberry Muffins |
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Not too sweet,
and loaded with fruit and flavor...
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2½
cups |
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whole wheat flour |
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1½
cups |
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rolled oats |
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2
tsp |
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baking soda |
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1/8
tsp |
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salt |
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¼
tsp |
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ground mace or nutmeg |
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1
cup |
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honey |
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1
cup |
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canola oil |
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6
medium |
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mashed ripe bananas |
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1
Tbs |
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pure
vanilla extract |
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2
cups |
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fresh blueberries |
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1 |
Combine dry
ingredients in a large bowl. |
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2 |
In a
separate bowl, blend together honey, oil,
bananas and vanilla. |
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3 |
Add the wet
ingredients to the dry ingredients mixing only
until ingredients are combined. A good muffin
batter should be lumpy. Cover and refrigerate
overnight or proceed to bake now. |
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4 |
To bake, set
your oven at 350°F. While it preheats, bring
your batter to room temperature and grease and
flour muffin tins. If you prefer, you may use
liners. |
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5 |
Gently fold
the blueberries into the batter. Fill each
muffin cup at least ¾ full. These muffins do not
rise very much. |
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6 |
Bake for
about 30 to 45 minutes. Test with a knife. The
point should come out clean when the muffins are
ready. |
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Yield: 16 to 20
muffins |
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Recipe Source |
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The Black Dog Summer on the Vineyard Cookbook |
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CLICK HERE to see
discussion about this recipe on The Recipe Girl blog.
PRINT this Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "We really though these were fabulous.
The kids gobbled them up too."
-Santa Cruz, CA
***Hey,
This One's a Keeper!- would
make it again.
"I
loved this recipe and so did all sister-in-law, two four-year olds, a
two your old and my husband. These are pretty good odds considering it
is whole wheat!! I will be making this one again."
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