Banana Blueberry Muffins

NCI_06

Prep time: 25 minutes
Bake: 20 minutes at 400°F
Makes: 16 to 18 muffins
Storage: Store in air-tight container in the refrigerator for up to 5 days or freeze for up to 6 months.
Ingredients:
1¾ cups ripe bananas, mashed (about 4 large bananas)
2 Tbsp. canola oil OR ¼ cup milled flax seed plus 6 Tbsp. water (mix together and let stand for
10 minutes)
2 large eggs
1 tsp. vanilla extract
¾ cup reduced fat or nonfat buttermilk * or all natural plain yogurt *(see make your own buttermilk recipe on page__)
1 cup unbleached, all-purpose flour
1 cup whole wheat pastry flour or whole wheat spelt flour
1 tsp. baking soda
¾ tsp. ground cinnamon
½ tsp. salt
½ cup light brown sugar, packed
1½ cups blueberries
Directions:
1. Preheat oven to 400°F. Grease two, twelve 2½ – inch muffin cups with vegetable oil or line with aluminum and paper baking cups.
2. In a medium bowl, sift together the flours, baking soda, salt and cinnamon. Mix well with a wire whisk or fork. Set aside.
3. In a large bowl, mash the bananas. Add one egg at a time, whisking after each addition. Add the oil (or milled flax seed and water mixture), vanilla extract, and sugar and whisk well. Whisk in the buttermilk.
4. Stir in half of the flour mixture at a time. After each flour addition, mix until just combined. Fold in blueberries.
5. Pour batter into prepared muffin pan, filling cup ¾ full. Bake for approximately 16 to 20 minutes or until a toothpick inserted in centers of muffins comes out clean.
6. Cool on a wire rack for 5 minutes. Remove from muffin cups; serve warm.

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