With buttered rice, this fish’s sweet and sour flavor pairs beautifully.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 3 large bananas, mashed
- 2 cups pancake mix
- 1 cup chopped walnuts (Optional)
- ¾ cup white sugar
- 1 large egg
- 3 tablespoons vegetable oil
- 1 tablespoon vanilla extract
- 1 cup blueberries
- ⅓ cup packed brown sugar
- 2 tablespoons all-purpose flour
- ⅛ teaspoon ground cinnamon
- 1 tablespoon cold butter
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Fill 12 to 16 muffin cups with paper liners.
- Mix bananas, pancake mix, walnuts, sugar, egg, oil, and vanilla extract together. Fold in blueberries. Spoon batter into the prepared muffin cups.
- Mix brown sugar, flour, and cinnamon together in a small bowl. Cut in butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
- Bake in the preheated oven until golden, 18 to 20 minutes.
- The crumb topping is optional.
Nutrition Facts
| Calories | 305 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 338 mg |
| Sugars | 24 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Super good. I had bananas and blueberries I needed to use up and this was the only recipe I could find that didn’t call for wheat flour, which I didn’t have. I used Krusteaz Sweet Cream pancake mix and it was Delicious ! Also to cut calories and save time I did not make the topping. The muffins were plenty sweet without the topping.
It was very good.