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Tuesday, June 3, 2014

Blueberry Banana Muffins with Flaxseed

My boyfriend is leaving for a fishing trip tomorrow with a couple of his friends. I thought these muffins would be the perfect thing to send along with them on their trip! An easy on the go breakfast to grab while they are heading out the door. If the batter is any indicator, these muffins are delicious!


  • 1 cup Whole-Wheat Flour
  • 3/4 cup All-Purpose Flour
  • 1/4 cup ground Flax Seed
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/2 cup (1 Stick) unsalted butter, room temperature
  • 1/3 cup Granulated Sugar
  • 1/3 cup Light-Brown Sugar, packed
  • 2 Large Eggs
  • 2 Ripe Bananas
  • 1/3 cup Milk
  • 1 teaspoon Vanilla Extract
  • 1 cup Blueberries


  • Preheat oven to 375 degrees
  • Line a 12 cup muffin pan with paper liners (or grease pan if you are not using liners)
  • In a bowl, whisk together flours, flaxseed, baking soda and salt
  • In a large bowl, beat butter and sugars with a mixer until light and fluffy
  • Add eggs one at a time, beating well after each addition
  • In another bowl, mash bananas, then stir in vanilla
  • With mixer on low, alternate adding flour mixture and banana mixture into the butter mixture (beginning and ending with flour mixture). Mix until combined.
  • Stir in blueberries
  • Divide batter evenly among muffin cups
  • Bake 25 to 28 minutes, rotating pan halfway through
  • Let cool for 10 minutes in pan, then 10 minutes on a wire rack
Nutrition Information: 150 Calories, 6 grams Fat, 17 Carbs, 2 grams Fiber, 3 Protein
Weight Watchers: 4 Points Plus per Muffin

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