"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Healthy Banana-Blueberry Muffins Recipe

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This recipe for Healthy Banana-Blueberry Muffins, by , is from Berkley Child & Family Development Center Community Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Russell Dunn
Added: Friday, February 27, 2009


1 c. whole wheat flour, spooned & leveled
3/4 c. all-purpose flour, spooned & leveled
1/4 c. wheat germ
1 tsp. baking soda
1/2 tsp. salt
1/2 c. (1 stick) unsalted butter, softened
1/3 c. granulated sugar
1/3 c. packed brown sugar
2 large eggs
2 ripe bananas
1/3 c. milk
1 tsp. vanilla extract
1 c. frozen blueberries

Preheat over to 375 degrees. Line a 12-cup muffin pan with paper 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 (you should have 3/4 c.); 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, beginning and ending with four mixture; mix just until combined. Fold in frozen blueberries.

Divide batter among muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 25-28 minutes, rotating pan halfway through. Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more.

Personal Notes:
Personal Notes:
Makes 12
Prep time: 20 minutes
Total time: 45 minutes + cooling
This dirties a few bowls but the kids love to help and the muffins are perfect with breakfast or snacks on the go.




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