Healthy Banana Blueberry Muffins

Shell, you may have to verify the "healthy" portion of the title (is 1/2 cup butter too much?), but these muffins are really delicious. Super moist and a great way to use up those old bananas without having to throw chocolate chips into the mix for extra flavor.





Makes 12 • prep time: 20 minutes • total time: 45 min + cooling
From the Kitchen of: Everyday Food, Martha Stewart

1 cup whole-wheat flour (spooned and leveled)
¾ cup all purpose flour (spooned and leveled)
¼ cup wheat germ
1 teaspoon baking soda
½ teaspoon salt
½ 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 a pound)
1/3 cup reduced-fat 2% milk
1 teaspoon pure vanilla extract
1 cup frozen blueberries

1. Preheat oven to 375. 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 watch addition. In another bowl, mash bananas with a fork (you should have ¾ 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.

Per muffin: 222 cal: 9.2g fat (5.3 g sat fat); 4.4 g protein; 32.3 g carb; 2.6g fiber