Thursday, January 8, 2009

Healthy Banana-Blueberry Muffins

I'm always on the lookout for good recipes that have added nutrients or health benefits. This muffin recipe fits that bill with the inclusion of whole-wheat flour and wheat germ. Wheat germ is a concentrated source of several essential nutrients including Vitamin E, Folate (folic acid), phosphorous, thiamin, zinc and magnesium, as well as essential fatty acids. Its important to properly store wheat germ. Once opened it must be refrigerated or the oils in it will go rancid. I learned this lesson the hard way! I liked these muffin. They are a perfect muffin for breakfast or an afternoon snack. They are not overly sweet but the flavors of the blueberry and banana definitely shine in this recipe.

Past Favorite Muffins:
Quinoa Muffins
Morning Glory Muffins
Spiced Carrot Muffins

Healthy Banana-Blueberry Muffins

  • 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
  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.

Source: Everyday Food, January/February 2009.


Patty said...

These look great! I bet they'd be great with other berries too! Good job!

Joelen said...

I'm digging the use of wheat germ in this!