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Healthy Banana-Blueberry Muffins

  • 12servings
  • 45minutes

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Source: www.marthastewart.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, H, D
MineralsSelenium, Natrium, Fluorine, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup whole-wheat flour (spooned and leveled)

  2. 3/4 cup all-purpose flour, (spooned and leveled)

  3. 1/4 cup wheat germ

  4. 1 teaspoon baking soda

  5. 1/2 teaspoon salt

  6. 1/2 cup (1 stick) unsalted butter, room temperature

  7. 1/3 cup granulated sugar

  8. 1/3 cup packed light-brown sugar

  9. 2 large eggs

  10. 2 ripe bananas (about 1 pound)

  11. 1/3 cup reduced-fat (2 percent) milk

  12. 1 teaspoon pure vanilla extract

  13. 1 cup frozen blueberries

Instructions Jump to Ingredients ↑

  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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