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Photo:Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia Bayliss
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia Bayliss
Active Time:20 minsTotal Time:45 minsServings:12Jump to Nutrition Facts
Active Time:20 minsTotal Time:45 minsServings:12
Active Time:20 mins
Active Time:
20 mins
Total Time:45 mins
Total Time:
45 mins
Servings:12
Servings:
12
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients¾cupwhole-wheat flour¾cupall-purpose flour1teaspoonbaking soda1teaspoonbaking powder¾teaspoonground cinnamon½teaspoonsalt¼teaspoonground ginger2mediumbananas, mashed (about 1 cup)⅓cuphoney⅓cupcottage cheese¼cupsmooth natural peanut butter¼cupreduced-fat milk1large egg1 ½teaspoonsvanilla extract2cupsfreshorfrozen blueberries
Cook Mode(Keep screen awake)
Ingredients
¾cupwhole-wheat flour
¾cupall-purpose flour
1teaspoonbaking soda
1teaspoonbaking powder
¾teaspoonground cinnamon
½teaspoonsalt
¼teaspoonground ginger
2mediumbananas, mashed (about 1 cup)
⅓cuphoney
⅓cupcottage cheese
¼cupsmooth natural peanut butter
¼cupreduced-fat milk
1large egg
1 ½teaspoonsvanilla extract
2cupsfreshorfrozen blueberries
DirectionsPreheat oven to 350°F. Coat a 12-cup muffin tin with cooking spray.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia BaylissWhisk whole-wheat flour, all-purpose flour, baking soda, baking powder, cinnamon, salt and ginger together in a medium bowl until combined.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia BaylissPlace mashed bananas, honey, cottage cheese, peanut butter, milk, egg and vanilla in a large bowl; beat with an electric mixer on medium speed until well combined, about 1 minute. Add the flour mixture; beat on low speed until just combined and a thick batter forms, about 45 seconds. Using a rubber spatula, gently fold in blueberries until evenly distributed. Spoon the batter into the prepared muffin cups, about 1/3 cup each.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia BaylissBake until golden and a wooden pick inserted in the centers comes out clean, 18 to 22 minutes. Let cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia BaylissTo make aheadStore in an airtight container at room temperature for up to 1 week or wrap and freeze for up to 3 months.Originally appeared: EatingWell.com, October 2023
Directions
Preheat oven to 350°F. Coat a 12-cup muffin tin with cooking spray.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia BaylissWhisk whole-wheat flour, all-purpose flour, baking soda, baking powder, cinnamon, salt and ginger together in a medium bowl until combined.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia BaylissPlace mashed bananas, honey, cottage cheese, peanut butter, milk, egg and vanilla in a large bowl; beat with an electric mixer on medium speed until well combined, about 1 minute. Add the flour mixture; beat on low speed until just combined and a thick batter forms, about 45 seconds. Using a rubber spatula, gently fold in blueberries until evenly distributed. Spoon the batter into the prepared muffin cups, about 1/3 cup each.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia BaylissBake until golden and a wooden pick inserted in the centers comes out clean, 18 to 22 minutes. Let cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia BaylissTo make aheadStore in an airtight container at room temperature for up to 1 week or wrap and freeze for up to 3 months.
Preheat oven to 350°F. Coat a 12-cup muffin tin with cooking spray.
Whisk whole-wheat flour, all-purpose flour, baking soda, baking powder, cinnamon, salt and ginger together in a medium bowl until combined.
Place mashed bananas, honey, cottage cheese, peanut butter, milk, egg and vanilla in a large bowl; beat with an electric mixer on medium speed until well combined, about 1 minute. Add the flour mixture; beat on low speed until just combined and a thick batter forms, about 45 seconds. Using a rubber spatula, gently fold in blueberries until evenly distributed. Spoon the batter into the prepared muffin cups, about 1/3 cup each.
Bake until golden and a wooden pick inserted in the centers comes out clean, 18 to 22 minutes. Let cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
To make ahead
Store in an airtight container at room temperature for up to 1 week or wrap and freeze for up to 3 months.
Originally appeared: EatingWell.com, October 2023
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Nutrition Facts(per serving)166Calories4gFat29gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
