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Recipe: How To Make Healthy Banana-Blueberry Muffins

July 28, 2015 by Martha Stewart
shefinds | Style

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 whole-wheat 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 (1 stick) unsalted butter, room temperature

1/3 cup granulated sugar

1/3 cup packed light-brown sugar

2 large eggs

2 ripe bananas (about 1 pound)

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

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.

More from Martha Stewart:

Quick, One-Pot Meal Ideas To Feed the Whole Family

45 Meatless Meals for a Healthy Dinner

36 Dinners You Can Make in Just 15 Minutes!

10 Grown Up Grilled Cheese Sandwiches

 

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