There are always bunches and bunches of bananas ripening on my counter. I can’t remember the last time anyone in my house grabbed one to eat. They sit and ripen and then they either get frozen for smoothies or used in muffins and breads. This is my healthy recipe, but I don’t tell the kids that. They just think they’re delicious.
Banana-Blueberry Muffins
1 cup whole-wheat flour
3/4 cup all-purpose flour
1/4 cup wheat germ
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1/3 cup granulated sugar
1/3 cup packed golden yellow sugar
2 large eggs
2 ripe bananas
1/3 cup 2% milk
1 tsp pure vanilla extract
1 cup frozen blueberries
Preheat oven to 375F. Line a 12 cup muffin pan with liners. In a bowl, whisk together flours, wheat germ, baking soda 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 (3/4 of a 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 until just combined. Fold in frozen blueberries. Divide batter among muffin cups. Bake until a toothpick inserted in the muffin comes out clean, approx. 25 minutes. Rotate pan half way through. Let cool in pan 10 minutes; transfer muffins to a rack to cool.
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