Healthy Blueberry Banana Muffins

Is this thing on????

I thought this would be a fun way to stay connected with family and friends. I think I will post photos, recipes and maybe some of my projects. One of my goals in this new year is to actually make something from the cookbooks that I have been collecting!

My good friend Shannon got me a subscription to Everyday Food, one of Martha Stewart's magazines for my b-day. Thanks Shannon! I have already made 3 things from it! On Saturday morning Xavier helped me make these muffins. It was very easy.... except for the "helping" part. Here is the recipe.

Healthy Blueberry Banana Muffins
1 cup whole wheat flour
3/4 cup all-purpose flour
1/4 cup wheat germ
1 tsp. baking soda
1/2 tsp. salt
1/2 cup butter (I used 1/4 cup butter & 1/4 cup canola oil)
1/3 cup sugar
1/3 cup packed light brown sugar
2 eggs
2 ripe bananas
1/3 cup milk
1 tsp. vanilla
1 cup frozen blueberries

Preheat oven to 375. In a bowl, whisk together flours, wheat germ, baking soda, and salt. In a large bowl, with a mixer beat butter and sugars until fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, mash bananas with a fork; stir in milk and vanilla. With the mixer on low, alternately add flour mixture and banana mixture, beginning and ending with flour; mix until just combined. Fold in frozen blueberries. Divide batter among lined muffin cups. (mine made 14, I used large bananas and my helper wanted a few extra blueberries). Bake 25-28 mins. (Nutrition info. per muffin based on 12 muffins: 9.2 g fat (5.3 sat. fat);4.4 g protein; 32.3 g carb; 2.6 gram fiber) ***note by cutting the butter and replacing with canola you cut down on the amount of saturated fat. 1/2 cup butter has 58 grams of sat fat vs. 1/2 cup canola oil has only 8.5 grams sat. fat.......I bet you could make these with all canola and not really sacrifice much flavor:)

We thought these were good. Xavier ate 3 and Dax ate 2! They were not as sweet as a commercial muffin. If you like a sweet muffin, increase the sugar a tad or use super ripe bananas. Did you know you can freeze a banana in the skin? It is true... just ask my mom. They will turn really dark in the freezer but they are great for baking. I usually peel mine and put it in a bag though because I don't want to deal with the peel later.

Mmmmm...muffins

Testing to see if it is cool enough!