Nutritional Info

Nutrition Facts

Serving Size 1 (63g)

Calories 76
Calories from Fat 5 (7%)
Amount Per Serving %DIV
Total Fat 0.6g 1%
Saturated Fat 0.3g 2%
Monounsaturated Fat 0.2g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 1.2mg 0%
Sodium 159.2mg 7%
Potassium 95.9mg 2%
Total Carbohydrate 14.6g 5%
Dietary Fiber 0.8g 3%
Sugars 0.7g
Protein 2.8g 6%

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Recipe Description
Muffins are a great choice for a weekend family breakfast, or Sunday brunch.  This recipe is particularly good, as is so easy to put together and makes 18 muffins.
Prep time
15 min
Cook time
20 min
Ready In
35 min


Serves Tool

Serves To:USMetric
2 Teaspoon(t)  baking soda
1 Cup(c)  fresh or frozen blueberries, left to thaw in a strainer
2 Cup(c)  all purpose flour
1 Teaspoon(t)  water
1/2 Cup(c)  unsweetened apple juice concentrate
1/3 Cup(c)  vegetable oil
2   egg whites, or 1 extra large egg
1 Cup(c)  bananas, mashed


Preheat oven to 350°F.  Prepare 18 standard sized muffin cups with paper liners.   In a large bowl, stir together banana, egg, oil, concentrate and water.  Add flour and mix.  Gently stir in blueberries.  Stir in baking soda quickly, and then mix, about 28 to 30 beats.  Immediately spoon batter into prepared muffin cups.   Bake about 20 minutes, or until a cake tester inserted in the center of one muffin comes out clean.  Once done, remove muffins from tins and cool out side of pan, or they will continue to cook.

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