Blueberry Banana Muffins
Blueberry Banana Muffins - Brighten up your breakfast or coffee break
Healthy, because
Even smarter
Nutritional values
Wheat bran adds tons of fiber to these muffins, which jumpstarts a sluggish digestion. Bananas also score health points with tons of potassium.
If you don't have fresh berries, frozen ones will do. Just fold them into the dough while still frozen.
(Percentage of daily recommendation)
| Calorie | 159 kcal | (8 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 220 mg | (6 %) | ||
| Calcium | 41 mg | (4 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 21 mg |
Ingredients
- Ingredients
- 1 small lemon
- 7 ounces Pastry flour
- 5 tablespoons Wheat bran
- 2 teaspoons Baking powder
- 4 ounces cane sugar
- 1 pinch salt
- ¾ cup
- 1 egg
- 2 tablespoons Canola oil
- 2 ripe, small Banana
- 6 ounces Blueberries
Kitchen utensils
Preparation steps
Rinse the lemon in hot water, dry and zest. In a bowl combine zest with flour, bran, baking powder, sugar and a pinch of salt. Mix well.
In another bowl, whisk together milk, egg and oil until smooth. Add to flour mixture and mix until smooth.
Peel banana and mash well with a fork. Add to batter and stir thoroughly.
Sort through blueberries, removing any stems; fold gently into batter.
Line a 12-cup muffin tin with paper baking cups. Divide the batter evenly among the cups.
In a preheated oven at 400 °F, bake muffins until a wooden skewer inserted into the center of a muffin comes out clean, about 30 minutes. If it comes out clean, remove muffins from the oven. If not, bake for a few more minutes.
Remove muffins from pan. Allow to cool on a wire rack for 5 minutes; serve warm or room temperature.
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