Nutritional Info

Nutrition Facts

Serving Size 1 (65g)

Calories 133
Calories from Fat 26 (20%)
Amount Per Serving %DIV
Total Fat 2.9g 4%
Saturated Fat 1.5g 8%
Monounsaturated Fat 1g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 54.6mg 18%
Sodium 161.7mg 7%
Potassium 79.4mg 2%
Total Carbohydrate 20.2g 7%
Dietary Fiber 0.6g 2%
Sugars 2.3g
Protein 5.2g 10%

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Recipe Description
If you can't use up all of your ripe bananas, freeze them in their peels. When you're ready to bake with them, just thaw them and they'll be ready to use.
Prep time
10 min
Cook time
20 min
Ready In
30 min


Serves Tool

Serves To:USMetric
2/3 Cup(c)  milk
1/4 Cup(c)  vegetable oil
1/2 Cup(c)  ripe banana, mashed
1   egg
2 Cup(c)  all purpose flour
2/3 Cup(c)  sugar
2 1/2 Teaspoon(t)  baking powder
1/2 Teaspoon(t)  salt
1/4 Teaspoon(t)  nutmeg, ground
1 Cup(c)  fresh blueberries


Heat oven to 400° F. Grease bottoms only of 12 medium muffin cups, 2 1/2 by 1 1/4 inches, or line with paper baking cups. Beat milk, oil, banana and egg in large bowl. Stir in remaining ingredients except blueberries just until flour is moistened. Fold in blueberries. Divide batter evenly among muffin cups (cups will be almost full). Sprinkle with sugar if desired. Bake 18 to 20 minutes, or until golden brown. Immediately remove from pan.

Additional notes

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Banana Blueberry Muffins
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