Berry Banana Mini Muffins

Berry Banana Mini Muffins


¾ cup whole wheat flour
½ cup Dierbergs all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
1 ripe banana
1 large Dierbergs egg, lightly beaten
¼ cup honey
¼ cup buttermilk
2 tablespoons Dierbergs vegetable oil
½ cup freshly shredded carrot
½ cup frozen wild blueberries (do not thaw)
Additional frozen wild blueberries for muffin tops


In medium bowl, combine flours, baking powder, baking soda, cinnamon, and salt; set aside.

In second medium bowl, use fork to mash banana with egg until well mashed. Whisk in honey, buttermilk, and oil until well mixed. Stir in carrot until well mixed. Make well in center of dry ingredients. Pour in banana mixture; stir just until moistened. Gently stir in frozen blueberries. (Batter will be lumpy.) Spoon mixture into 24 mini muffin cups that have been lightly coated with no-stick cooking spray. If desired, sprinkle a few additional blueberries over top of each muffin. Bake in 350˚F. oven until wooden pick inserted in center comes out clean, about 10 to 12 minutes. Cool muffins in pan 5 minutes. Serve warm.

Servings: 24
Serving Size: Per mini muffin

Per Serving
Calories: 54
Cholesterol: 8 mg
Fat: 2 g
Sodium: 70 mg
Carbohydrates: 9 g
Protein: 1 g
Fiber: 1 g