Blueberry-Banana Whole Wheat Muffins
Martha did it again. There muffins are loosely based off of Martha Stewart's Healthy Blueberry-banana Muffins , I followed the base of this recipe but made a few changes some for flavor, some just because thats what I had. Ground flax in for wheat germ, extra banana, fresh blueberries, addition of some warm spices and a light coating of brown sugar to top it off.
Ingredients:
- 1 cup whole-wheat flour (spooned and leveled)
- 3/4 cup all-purpose flour, (spooned and leveled) plus a tablespoon for blueberries
- 1/4 cup flax seed
- 1/2 teaspoon freshly grated Nutmeg
- 1/2 teaspoon of ground cinnamon
- 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, plus some for sprinkle on top
- 2 large eggs
- 3 ripe bananas (about 1 pound)
- 1/3 cup reduced-fat (2 percent) milk
- 1 teaspoon pure vanilla extract
- 1 heaping cup fresh blueberries
Directions:
Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners. In a bowl, whisk together flours, flax seed, baking soda, cinnamon, nutmeg and salt.
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.
With mixer on low, alternately add flour mixture and banana mixture to butter mixture, beginning and ending with flour mixture; mix just until combined.
Coat blueberries in the extra tablespoon flour, and gently fold blueberries into the batter.
Divide batter among muffin cups. Sprinkle the top with the extra brown sugar. Bake until a toothpick inserted in the center of a muffin comes out clean, 22 to 26 minutes. Let cool and enjoy.