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Light Banana-Blueberry Muffins

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“Adapted from several banana bread and muffin recipes, these muffins are big, moist, sweet, with a nice light texture - not too dense despite their banana-bread origins. They are made with significantly less sugar and fat than most muffin or quick bread recipes.”
READY IN:
35mins
SERVES:
9
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F.
  2. In a large bowl combine dry ingredients, reserving about 1 cup of the flour.
  3. Add the mashed banana, butter, egg, and egg white. Beat on low speed or by hand just until blended.
  4. Add the remaining flour and milk. Beat again until blended. Add more milk only if the batter seems too thick.
  5. Stir in blueberries.
  6. Pour batter into large-size greased muffin cups, about 2/3 full.
  7. Bake about 20 minutes or until tops are golden and springy.

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