Zutaten für Healthy Blueberry Banana Breakfast Muffin
- Flour
- Whole Wheat Flour
- ¼ cup wheat germ
- ½ cup packed light brown sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 ripe bananas
- Orange Juice
- Applesauce
- Vegetable Oil
- Fresh Blueberries
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Zubereitung von Healthy Blueberry Banana Breakfast Muffin
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- In a large bowl, whisk together 1 ½ cups whole wheat flour, ½ cup oat flour, ¼ cup wheat germ, ½ cup packed light brown sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg.
- In a separate medium bowl, mash 2 ripe bananas with a fork. Add ⅓ cup unsweetened applesauce, 1 large egg, 1 teaspoon vanilla extract, and 2 tablespoons milk (dairy or non-dairy). Whisk until well combined.
- Create a well in the center of the dry ingredients. Pour the wet ingredients into the well and gently fold until just combined. Do not overmix; the batter will be slightly lumpy.
- Gently fold in 1 cup fresh or frozen blueberries.
- Fill each muffin cup about ¾ full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
49g
Fat
1g
Carbs
9g
