Close
Ingredients
| all-purpose flour (unsifted): 1/2 cup |
| whole wheat flour: 1 cup |
| granulated sugar: 3/4 cup |
| light brown sugar (packed): 1/4 cup |
| oat bran: 1/4 cup |
| quick oats: 1/4 cup |
| wheat germ: 1/4 cup |
| baking powder: 1 tsp |
| baking soda: 1 tsp |
| salt: 1/2 tsp |
| ground cinnamon: 1 3/4 tsp |
| blueberries: 1/2 cup |
| strawberries (whole): 1/2 cup |
| walnuts (chopped): 1/2 cup |
| bananas: 1 (mashed) |
| buttermilk: 1 cup |
| eggs: 1 |
| canola oil - for salads, woks and light frying: 1 Tbl |
| vanilla extract: 1 tsp |
| all-purpose flour (unsifted): 1/4 cup |
| light brown sugar (packed): 1/2 cup (packed) |
| salted butter: 1/4 cup |
| ground cinnamon: 1 tsp |
Healthy and Yummy Berry Muffins
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
20 min -
Servings
12 serving(s)
Tags
- Preheat oven to 350. Lightly grease a muffin tin. Set aside last four ingredients for crumb topping.
- Mix together all of the dry ingredients so that they are evenly distributed throughout. You can also tweak the cinnamon to your liking. We really like cinnamon, so I tend to just keep adding it. One at a time, add blueberries, strawberries, and nuts.
- In a separate bowl, lightly beat egg. One at a time, add mashed banana, buttermilk, oil, and vanilla. Mix wet ingredients into the dry. Be careful not to over-mix. Just mix enough to moisten all of the dry ingredients.
- To make topping, mix all dry ingredients and cut in butter with a fork. Continue mashing until the mixture resembles small crumbs.
- Spoon mix into each cup of the muffin tin, filling to the top. Top the muffin with desired amount of crumb topping. Bake at 350 for 16-18 minutes. To test doneness, do not poke with a knife. Gently press the center of a muffin. When it's done, it will spring back when touched.
- Allow to cool for about 10 minutes before removing from the pan.