Healthy Banana-Blueberry Muffins |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Plenty of people have their own go-to muffin recipe, but this light, moist rendition is hard to beat. If the bananas on your countertop are looking overripe, don't throw them out; they'll add even more flavor to these muffins. Ingredients:
1 cup whole wheat flour (spooned and leveled) |
3/4 cup all-purpose flour (spooned and leveled) |
1/4 cup wheat germ |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup unsalted butter, room temperature |
1/3 cup granulated sugar |
1/3 cup brown sugar (packed) |
2 large eggs |
2 bananas (ripe, about 1 pound) |
1/3 cup reduced-fat milk (2 percent) |
1 teaspoon pure vanilla extract |
1 cup frozen blueberries |
Directions:
1. Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners. In a bowl, whisk together flours, wheat germ, baking soda, and salt.
2. In a large bowl, beat butter and sugars with a mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, mash bananas with a fork (you should have 3/4 cup); stir in milk and vanilla.
3. With mixer on low, alternately add flour mixture and banana mixture to butter mixture, beginning and ending with flour mixture; mix just until combined. Fold in frozen blueberries.
4. Divide batter among muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 28 minutes, rotating pan halfway through. Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more.
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