Blueberry Banana Muffins
Blueberry Banana Muffins is a dairy free recipe with 12 servings. For 31 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. One serving contains 188 calories, 3g of protein, and 7g of fat. It is brought to you by Simply Sugar and Gluten Free. If you have canolan oil, apple juice, water, and a few other ingredients on hand, you can make it. 60 people were impressed by this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. A few people really liked this morn meal. Taking all factors into account, this recipe earns a spoonacular score of 16%, which is not so great. Similar recipes include Banana-Blueberry Muffins, Banana Blueberry Muffins, and Blueberry Banana Muffins.
Servings: 12
Ingredients:
1/2 cup agave nectar
1/2 cup unsweetened apple juice concentrate, thawed
1 teaspoon baking soda
1 cup pureed banana
3/4 cup fresh or frozen blueberries – frozen blueberries need to be thawed in a strainer and drained of any excess juice
2 cups All Purpose Gluten-Free Flour Blend
1/3 cup canola oil
2 egg whites, beaten to soft peaks
1 tablespoon water
Equipment:
sifter
muffin tray
bowl
oven
toothpicks
Cooking instruction summary:
Preheat oven to 350 degrees F. Line a 12 tin muffin pan with paper liners. Spray papers lightly with cooking spray.Put flour blend and baking soda in a flour sifter and sift.In a large bowl, stir together banana, oil, apple juice concentrate, and water. Set aside.Whip egg whites starting on low speed. Once they break up and begin to foam, increase speed to medium and continue to beat until they are whipped to soft peaks. Set aside.Quickly dump the entire contents of the dry ingredients into the wet ingredients and stir until just combined. Do not overmix. Then, take 1/4 of the egg whites and stir them into the batter until just combined. Fold in the remaining whites in two additions. Finally, gently fold thawed and drained blueberries into the batter.Put 1/4 cup of batter into each paper liner. Bake for 20 – 25 minutes until a toothpick inserted in the center comes out clean. These muffins are best the day they are made. Refrigerate any uneaten muffins in an airtight container.
Step by step:
1. Preheat oven to 350 degrees F. Line a 12 tin muffin pan with paper liners. Spray papers lightly with cooking spray.Put flour blend and baking soda in a flour sifter and sift.In a large bowl, stir together banana, oil, apple juice concentrate, and water. Set aside.Whip egg whites starting on low speed. Once they break up and begin to foam, increase speed to medium and continue to beat until they are whipped to soft peaks. Set aside.Quickly dump the entire contents of the dry ingredients into the wet ingredients and stir until just combined. Do not overmix. Then, take 1/4 of the egg whites and stir them into the batter until just combined. Fold in the remaining whites in two additions. Finally, gently fold thawed and drained blueberries into the batter.Put 1/4 cup of batter into each paper liner.
2. Bake for 20 – 25 minutes until a toothpick inserted in the center comes out clean. These muffins are best the day they are made. Refrigerate any uneaten muffins in an airtight container.
Nutrition Information:
covered percent of daily need
