Healthy Banana-Blueberry Muffins

By -

Healthy Banana-Blueberry Muffins

Source: Martha Stewart


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.

Tips from Leigh's Kitchen:

- I added just a smidge more sugar than it called for, because I noticed that some of the comments were that they weren't very sweet. But maybe that's why they are called "healthy"
- I sprinkled some wheat germ on the top of them before I baked them. Don't know what the hell that did.
- Someone bothered to comment on the recipe on the MS website, saying that they forgot to add the eggs, so they were a bit dense. YOU are a bit dense, lady! Why bother commenting??
- also the baking time wasn't quite so long as it said, I found.
- anyway they are quite good! Nohe loves anything with banana and I had some blueberries in the freezer, so these will be a good snack for the week.

Comments

  1. PopRocketApril 10, 2012 at 9:21 AM

    I enjoyed your tips - so do you recommend that I leave out the eggs or not? I will let u know how they turn out.

    ReplyDelete
  2. PopRocketApril 19, 2012 at 6:11 PM

    I made these and thought they were very good. Though I did that terrible thing where you say it's good but you modified it - only cause I used buttermilk, and I switched the flours around so there was a teeny bit more white than whole wheat!!

    ReplyDelete
  3. MaureenApril 19, 2012 at 6:15 PM

    I'm all for more white flour!

    ReplyDelete

Post a Comment

Popular posts from this blog

Pizza Dough

By -
2 (1/4-ounce) packages active dry yeast 4 1/2 to 5 1/2 cups unbleached all-purpose flour, divided, plus additional for dusting 2 cups warm water (105–115°F), divided 2 teaspoons salt MAKE DOUGH: Whisk together yeast, 2 Tbsp flour, and 1/2 cup warm water in a measuring cup and let stand until mixture develops a creamy foam, about 10 minutes. (If mixture doesn’t foam, discard and start over with new yeast.) Stir together salt and 3 cups flour in a large bowl. Add yeast mixture and remaining 1 1/2 cups warm water and stir until smooth, then stir in 1 cup more flour. If dough sticks to your fingers, stir in just enough flour (up to 3/4 cup), a little at a time, to make dough just come away from side of bowl. (This dough may be wetter than other pizza doughs you have made.) Knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 10 minutes. Divide dough i...
Read more

"Light" Caesar Salad

By -
I'm not sure where the "light" comes from. But this was a really good classic Caesar dressing. We even had to resort to (haha) using powdered parmesan from the store and it was still classically good. 1/4   cup   (60 mL)  grated  Parmesan cheese 1/4   cup   (60 mL)  light mayonnaise 2   tbsp   (30 mL)  white wine vinegar 1   tbsp   (15 mL)  extra virgin olive oil 1   tbsp   (15 mL)  water 1   tbsp   (15 mL)  Dijon mustard 1   tsp   (5 mL)  Worcestershire sauce 1   clove garlic , minced 1   pinch   salt 1   pinch   pepper 8   cups   (2 L)  romaine lettuce , torn, 1 small head 1   cup   (250 mL)  prepared croutons 2   tbsp   (30 mL)  cooked  bacon , crumbled In jar, shake together Parmesan cheese, mayonnaise, vinegar, oil, water, mustard, Worcestershire sauce...
Read more