Banana Blueberry Muffins

I’m always looking healthier versions of the foods we love. Muffins are definitely one of our favorite breakfast treats but they aren’t exactly the best way to start your morning. When I noticed our browning bananas and excess of blueberries I went on the hunt for some kind of bread or muffin to use them up. I found several recipes and decided on this one because I loved the addition of wheat germ.

Joel gave them a try and I asked him what he thought and he told me they tasted healthy. Is that a good thing or a bad thing? The whole-wheat flour made them heavier and chewier than a typical muffin while the wheat germ added an interesting texture. They weren’t our favorite muffin ever but they were pretty tasty and much healthier than our usual muffin indulgences (did you say crumb topping?).  

Healthy Banana Blueberry Muffins
recipe slightly adapted from Martha Stewart

1 cup whole-wheat flour
3/4 cup all-purpose flour
1/4 cup wheat germ
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup granulated sugar
1/3 cup packed light-brown sugar
2 large eggs
3 ripe bananas (about 1 pound)
1/3 cup reduced-fat (2 percent) milk
1 teaspoon pure vanilla extract
1 cup blueberries*

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 (mine only took 17 minutes but my oven seems to cook hot). Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more.

*To mix it up, replace the blueberries with mini chocolate chips or toasted walnuts.

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