Banana Blueberry Muffins
We love banana bread for breakfast and blueberry muffins are pretty much a Saturday morning staple, so one morning I decided to find a recipe that combined the two. I came across Martha Stewart’s Healthy Banana-Blueberry Muffins Recipe and decided to give it a try.
After several batches, I’ve made it a bit more whole foods friendly and tweaked it to our preferences. It isn’t the fastest muffin recipe out there by any means but it is so good, and you can cut a few corners if you’re short on time, which I explain in the recipe. Hope you enjoy!
1 cup whole-wheat flour
3/4 cup King Arthur’s white wheat
1/4 cup rolled oats
1 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
1 Tbsp cinnamon
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup brown sugar (sucanat or coconut sugar)
1/3 cup brown sugar (date sugar)
2 large eggs
2 ripe bananas
1/3 cup whole milk
1 tsp pure vanilla extract
1 cup blueberries (fresh or frozen)
• Preheat oven to 375 F. Line a 12-cup muffin pan with paper liners.
• In a medium bowl, whisk dry ingredients together (flours, oats, baking soda, salt, cinnamon and nutmeg).
• In a large bowl, beat butter and sugars with a mixer on low until light and fluffy. Add eggs, one at a time, beating well after each addition.
• In a small bowl, mash bananas with a fork and stir in milk and vanilla. (If you’re short on time you can combine these with the sugar mixture rather than mixing them separately and then in the following step you will just have to mix in the flour mixture).
• 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 blueberries with a spatula.
• Divide batter among muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 28 minutes.
Instead of using sugars, you can substitute either honey or maple syrup. If you choose to add maple syrup or honey, preheat your oven to 350 rather than 375 and follow the directions above but substitute 3/4 cup of honey or maple syrup for the sugars and decrease the milk to 1/4 cup.
You can also substitute a cup of another fruit in place of the blueberries, such as cherries or raisins.