Blueberry-Banana Muffins

Love blueberries and love bananas. Blueberries are abundant now and super delicious . Bananas are always around and I always buy too many and need to figure out what to do with the rotten bananas. I realize there are a lot of ingredients in these muffins and just measuring it all out was a task, but I enjoyed it and it was well worth it. I will freeze a few for when I am in the mood for them but not in the mood to bake them. The recipe yielded exactly 12 decent sized muffins, in one pan.  This muffin mix is perfect, not too sweet which makes for a perfect breakfast muffin or snack muffin. I used buttermilk ( low fat) couldn’t find non fat , but if you can feel free to use it here. There are 2 eggs but no butter and only 1/4 cup of canola oil . The buttermilk allows you to cut way back on the butter and the oils. These muffins worked out perfectly.

Ingredients:

3/4 cups nonfat or low-fat buttermilk ( I used low -fat b/c I couldn’t fine nonfat)

3/4 cups packed light brown sugar

1/4 cups canola oil

2 large eggs (room temperature, and I used my little trick because I decided to bake at the last minute) just let the eggs sit in warm water for 1/2 hour.

1 cup mashed ripe bananas ( I used 2 medium sized bananas)

1 1/4 cups whole wheat flour

1 cup all purpose flour

1 1/2 teaspoon baking powder

3/4 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt ( regular table salt)

1/4 teaspoon ground nutmeg

1 1/4 cup blueberries

Directions:

Preheat oven to 400 degrees. I sprayed a 12 cup muffin pan with baking spray ( and they came out perfectly) you can also line with paper liners if you like.

Whisk together the buttermilk, brown sugar, oil and eggs in a large bowl. Stir in the mashed bananas.

In another bowl, whisk whole-wheat flour all -purpose flour, baking powder, cinnamon, baking soda, salt and nutmeg.

Fold the dry ingredients into the wet ingredients and stir until just combined . Fold in the blueberries. Divide the batter into the 12 cup muffin pan till full.

Bake until the tops are golden brown and a cake tester inserted into the center comes out clean.

I baked for 25 minutes.