Blueberry Banana Nut Muffins

Quick and easy recipe made with pancake mix. Given to me by a girlfriend years ago. Shared with lots of other friends and family and these muffins are an instant hit. Can be frozen.



Step: 1

Preheat the oven to 400 degrees F (200 degrees C). Fill 12 to 16 muffin cups with paper liners.

Step: 2

Mix bananas, pancake mix, walnuts, sugar, egg, oil, and vanilla extract together. Fold in blueberries. Spoon batter into the prepared muffin cups.

Step: 3

Mix brown sugar, flour, and cinnamon together in a small bowl. Cut in butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Step: 4

Bake in the preheated oven until golden, 18 to 20 minutes.


Per Serving: 305 calories; protein 4.6g; carbohydrates 47.6g; fat 11.7g; cholesterol 18mg; sodium 337.6mg.

The quality of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as clear bread.

To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.

A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then finish it off the next day.

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