From the Pantry Butler kitchen

Banana Berry Muffins

12 servings

Banana Berry Muffins

These moist muffins have a fruity flavor and are full of whole grain goodness. Serve them anytime. USDA MyPlate Kitchen — A Harvest of Recipes with USDA Foods — USDA Food Distribution Program on Indian Reservations — Adapted from a recipe submitted by Alicson Scott, Chickasaw Nation, Get Fresh! Nutrition Education Program (public domain), via myplate.food

Ingredients

  • nonstick cooking spray
  • 1/4 cup applesauce
  • 1/4 cup sugar
  • 2 tablespoons dried egg mix (or 1 egg)
  • 2 ripe bananas, mashed
  • 2 tablespoons water
  • 1/4 cup all-purpose flour
  • 1/4 cup whole wheat flour
  • 1/4 cup quick cooking oats
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup blueberries or strawberries — fresh or frozen

Method

  1. Preheat oven to 350 °F.
  2. Spray a 12-cup muffin pan with non-stick cooking spray.
  3. In a medium-size bowl, combine applesauce, sugar, dried egg mix, banana, and water.
  4. Mix well.
  5. In a large bowl mix flours, oats, baking powder, baking soda, and salt.
  6. Add the applesauce mixture to the bowl with the dry ingredients; mix just until the batter is moist.
  7. Gently add berries into the mixture.
  8. Fill each muffin cup about 3/4 full of batter.
  9. Bake for 25-30 minutes until lightly brown.
  10. Cool for 10 minutes and remove from pan.

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