• 2 cups all-purpose flour
  • ½ cup sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 large eggs
  • ½ cup low-fat buttermilk
  • ¼ cup canola oil
  • 1 cup ripe bananas, mashed
  • 1 cup frozen blueberries
  • ½ cup chopped walnuts
DIRECTIONS:

1. Preheat oven to 350°F. Place paper liners in a 12-cup muffin pan.

2. In a large bowl, mix dry ingredients. In a medium bowl, whisk eggs, buttermilk, and oil. Mix in bananas until creamy. Make a well in dry ingredients; add egg mixture. Fold in blueberries and walnuts.

3. Spoon batter into liners. Bake 20–25 minutes. Cool 5 minutes more in pan. Enjoy.


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