| |
| INGREDIENTS |
| 1 c |
whole wheat flour, lightly spooned into measuring cup and leveled
|
| ¾ c |
all-purpose flour, lightly spooned into measuring cup and leveled |
| ¼ c |
wheat germ
|
| 1 tsp |
baking soda |
| ½ tsp |
salt |
| ½ c |
unsalted butter, room temperature |
| ⅓ c |
sugar |
| ⅓ c |
firmly packed light brown sugar |
| 2 |
large eggs |
| 2 |
ripe bananas |
| ⅓ c |
1% milk |
| 1 tsp |
vanilla extract |
| 1 c |
frozen blueberries, unsweetened |
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|
|
| RECIPE |
- Preheat oven to 375ºF. Place 12 liners in a 12 cup muffin tin.
- Whisk together both flours, wheat germ, baking soda and salt, set aside.
- In a small bowl, mash bananas with a fork (will yield about ¾ cup), stir in milk and vanilla, set aside
- In a large bowl, beat butter and sugars together until light and fluffy.
- Add eggs one at a time, beating well after each one.
- Turn beater to low and alternately add the flours and banana mixtures beginning and ending with the flours until just combined – do not over beat your muffins they will become tough.
- Gently stir in blueberries and divide batter evenly in muffin cups.
- Bake for 25-28 minutes, rotating pan half way, let cool in tin 10 minutes, then transfer to a rack to cool for another 10 minutes.
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| SERVING SUGGESTION |
SERVING SIZE:
1 muffin
NUMBER OF SERVINGS:
12
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| NUTRITION FACTS |
| |
| Calories |
220 |
|
| Total Fat |
6 |
g |
|
| Saturated Fat |
3 |
g |
|
|
|
| Sodium |
220 mg |
|
| Total Carbohydrates |
37 g |
|
| Fiber |
3 g |
|
| Protein |
5 g |
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