Deb’s Healthy Banana Blueberry Mini-Muffins

contributed by Deb Reno

1/2 cup all-purpose flour

1 cup whole wheat flour

3/4 cup cream of wheat or quick cooking grits

1/2 teaspoon salt

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 cup brown sugar

3 tablespoons coconut oil, melted

1  egg, room temperature

2 egg whites, room temperature

1 1/2 cup mashed banana

3/4 cup blueberries, room temperature, tossed w/flour (frozen work wonderfully…just thaw in a bit of tepid water & drain.)

Combine flours, cream of wheat, salt, baking powder & baking soda in a medium bowl.  Set aside.

Combine brown sugar and coconut oil.

Add egg & egg whites.

Alternately add the flour mixture and the banana a little at a time, ending with the flour mixture.

Fold in blueberries.

Spoon into mini muffin tins.

Bake for 9-12 minutes at 400°.

Makes 65 mini muffins.

NOTES:  I might use a little less brown sugar next time, as long as the bananas were very ripe.  Also, I’d like to try using unsweetened applesauce instead of the coconut oil in the future.  Adding a few more blueberries wouldn’t hurt either…

Nutrition Facts Serving Size 14 g Calories 27 Calories from Fat 7 Total Fat 0.8g Saturated Fat 0.6g Cholesterol 3mg Sodium 28mg Total Carbohydrates 4.7g Sugars 1.7g Protein 0.6g Vitamin A 0% Vitamin C 1% Calcium 1% Iron 2%


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