Select your preferred fruit, spice, and extract to make healthy muffins with the ingredients you already have.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 25 mins |
| Total Time: | 50 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 2 medium ripe bananas, mashed
- ¾ cup packed brown sugar
- ⅓ cup unsweetened applesauce
- 1 large egg, lightly beaten
- 1 teaspoon lemon extract
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1 ¼ teaspoons salt
- 1 teaspoon ground ginger
- ½ teaspoon baking soda
- 1 cup quick-cooking oats
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease twelve 2 1/2-inch muffin cups.
- Stir together bananas, brown sugar, applesauce, egg, and lemon extract in a large bowl. Sift together flour, baking powder, salt, ginger, and baking soda in another bowl.
- Add flour mixture and oats to banana mixture; gently stir just until combined. Do not overmix. Fold in blueberries. Spoon batter evenly into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 15 to 20 minutes. Remove muffins from pan, transfer to a wire rack, and let cool completely.
Nutrition Facts
| Calories | 147 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 3 g |
| Protein | 3 g |
| Saturated Fat | 0 g |
| Sodium | 387 mg |
| Sugars | 18 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
I loved how easy this recipe was. Just bowls and a spoon, no mixer required. I made exactly as specified for the blueberry lemon muffin. It turned out most and flavorful. I’m wrapping a freezing half the batch for later. I will be making these and the other versions with peaches, etc again.