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Healthy Banana-Blueberry Muffins

My friends and family all know about my little baking addiction. This brought my cousin to my doorstep yesterday. She was gifting me a handful of over-ripe bananas thinking maybe I could make some banana bread. Which I almost did. But instead I was inspired to make these healthy banana-blueberry muffins.

With whole-wheat flour and old-fashioned whole-grain oats these muffins lean toward the “good for you” end of the baking spectrum. Eat one of these moist and flavorful gems and you’ll have no doubt that healthy baking can still be delicious! The blueberry and banana flavors really shine through here. I love the subtle sweetness combined with the fruit.

My family is enabling this baking addiction I have going, which is a good thing in my book.  I will pay them in kind with these and other sweet treats.

Healthy Banana-Blueberry Muffins

Source: Adapted from Everyday Food, January 2008

1 cup whole-wheat flour

3/4 cup all-purpose flour

1/4 cup old-fashioned whole-grain oats

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

2-3 ripe bananas (3/4 cup)

1/3 cup 2% milk

1 teaspoon pure vanilla extract

1 cup frozen blueberries

Preheat your oven to 375 degrees F. Line a 12-cup muffin pan with paper liners. In a bowl, whisk together flours, oats, baking soda, and salt

In a large bowl, beat butter with 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. Measure out 2/3 cup mashed bananas and place these in yet another bowl with the milk and vanilla.

With your 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.

Divide the batter among the muffin cups. Bake until a toothpick inserted in the middle of a muffin comes out clean, about 20-25 minutes, rotating your pan halfway through. Let cool slightly in the muffin pan and then remove to a wire rack to cool completely.