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Banana-Blueberry Muffins

Recipe photo courtesy of Marcus Nilsson

Plenty of people have their own go-to muffin recipe, but this light, moist rendition from Ellen O'Hara of Westwood, Massachusetts is hard to beat.

Source: Everyday Food, January/February 2009
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

If the bananas on your countertop are looking overripe, don't throw them out; they'll add even more flavor to these whole-wheat muffins.

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435
  • MS12216300
    23 FEB, 2018
    Very disappointed with the butter....it’s not healthy, too much butter, at least could be replaced with low fat yogurt or apple sauce and brown sugar....terrible recipe!!!!
    Reply
    • Stephy_Editor
      8 MAR, 2018
      Hello and thank you for your reply! After reviewing this recipe we've removed “healthy” from the title as it's more of a typical muffin recipe than a healthy one.
  • artisticdesign@att.net
    23 FEB, 2018
    I am disappointed that your recipes are often listed as "Healthy", including this one. This recipe contains a large amount of refined sugars, animal fat(butter) and refined white flour. Please do not list unhealthy recipes like this one as healthy.
    Reply
    • Stephy_Editor
      8 MAR, 2018
      Hello! Thank you for your comment. We agree this is a typical muffin recipe rather than a healthy one so we have removed “healthy” from the title of this popular recipe.
    • myroadkingco
      23 FEB, 2018
      Might there be a similar recipe for Diabetics? If so, I'd also like a diabetic recipe for zucchini bread. Thanks so much!
  • hana-nakib
    9 JUL, 2017
    Seems great
    Reply
  • vmblakewest
    25 APR, 2017
    I have to agree that I wouldn't consider this a truly "healthy" muffin recipe given the sugar, butter and traditional flours used. But, you can certainly subs[filtered]ute for those ingredients if healthier is the goal. I followed the original recipe closely, only subs[filtered]uting chia seeds for the wheat germ which I didn't have. Baked at 375 degrees for 38 minutes, rotated pans, came out great -- nice crunchy top, but very moist and light interior. Would suggest increasing the berry level to 1 1/2 cups.
    Reply
  • emt
    13 APR, 2015
    Correction: This recipe is in the January/February 2009 issue of Everyday Food Magazine and is a reader recipe. Love these muffins!
    Reply
  • Surly Mermaid of the Tiber
    19 APR, 2014
    Yummy template. I did change it up to make vegan & lighter. Almond-coconut milk (35 calories per cup), Ener-G egg replacer, added touch of flax seed, used whole wheat pastry flour & stone ground whole wheat for the white flour. I omitted the refined sugar and the butter (but would have used Earth Balance had I noticed that ingredient... So much for baking before coffee and yoga!). The muffins are scrumptious! Thanks for adding this recipe. What a lovely way to start a family weekend!
    Reply
  • LindaKn234
    6 OCT, 2013
    Absolutely delicious! Moist and fluffy! I used milled flax seed instead of wheat germ, but otherwise followed the recipe exactly. Martha's recipes are always the best!
    Reply
  • emily_k
    19 AUG, 2013
    I'm not sure what's so healthy about the recipe - the wheat flour? It seems like a pretty standard butter-and-sugar recipe to me. But they're delicious, even if you completely mess up the recipe. Making these the second time, I realized I'd used 1 and 1/3 cup milk instead of 1/3. You certainly get flat muffins - and more of them! - but they still got rave reviews. Here's hoping the second time (this time I actually did it right) is a charm as well.
    Reply
  • jct176
    12 JUN, 2013
    I love the healthy concept behind this recipe, but I found my first batch to be quite bland so I made the following adjustments and they turned out delicious!! Perfect for breakfast! I added more banana (3 large or 4 small), more blueberries, 1 and 1/2 teaspoons of cinnamon and the zest of one orange. I also substituted canola oil for the butter and sprinkled a little granulated sugar on top of the muffins before baking. Baked at 325 degrees in my convection oven for about 18-20 mins.
    Reply
  • canadianmama0911
    18 APR, 2013
    This is by far the best muffin recipe I've found . Feel a lot better about feeding these to my 17 month old son rather than a premade store bought brand . From now on this will be the only blueberry muffins I will give them since they are healthy and homemade. 375 is too high I baked mine on 350 for 25 mins n turned out perfect !
    Reply

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