Skip the enormous store-bought muffins that are packed with sugar and unhealthy fats. Instead, try these blueberry muffins made with bananas to keep the muffins moist.
1 cup whole wheat flour
3/4 cup all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
4 egg whites
2 ripe bananas, mashed
1/3 cup skim milk
1 tsp vanilla extract
1 cup fresh blueberries
Preheat oven to 375°. Line a 12-cup muffin pan with paper liners.
In a medium bowl, whisk together flours, baking soda and salt.
In a large bowl, with a mixer beat butter and sugars until light and fluffy. Add egg whites and beat well. In another bowl, combine mashed bananas, milk and vanilla.
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.
Divide batter among muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Let cool in pan for 10 minutes. Transfer to a wire rack to cool completely.
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Date Last Reviewed: February 6, 2017
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
Dietary Review: Jane Schwartz, RD