Banana Berry Muffins
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Banana Berry Muffins

Banana Berry Muffins

The complementary flavors in blueberries and bananas team up in a moist, satisfying whole-grain muffin.

Servings: 64 servings (1 serving = 1 muffin)
INGREDIENT
WEIGHT
MEASURE
Bananas, overripe, mashed
2 lb 2.00 oz
4 cups
Water, cool approx. 72°F
2 lb
4 cups
Gold Medal™ Whole Grain Variety Muffin Mix (31529)
5 lb
1 box
Blueberries, IQF
10 oz
2 cups
  1. Combine bananas, water and muffin mix in large mixing bowl; fold in blueberries.
  2. Deposit #16 scoop of batter into greased or paper-lined muffin pans.
BAKE:
TEMP
TIME
Convection Oven*
350°F
19-24 minutes
Standard Oven
400°F
24-29 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 9 minutes of baking.

  • A great use for leftover bananas, just peel, freeze and use when needed. Substitute 2 cups of another IQF fruit like mangoes, pineapple or peaches for new flavors if desired.
View Recipe Instructions

Nutrition Information

+−
Serving Size:
1 muffin
Calories
160
Calories from Fat
35
% Daily Value
Total Fat
4g
6%
Saturated Fat
2g
9%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
210mg
9%
Total Carbohydrate
29g
10%
Dietary Fiber
1g
6%
Sugars
14g
Protein
2g
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

Reviews

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