Healthy Banana-Blueberry Muffins


Sometimes I love to bake a batch of muffins to have during the week as a quick, to-go breakfast. These are great because they are healthier than most – less sugar, plenty of healthy fruit, and a mix of flours and wheat germ – and yet taste like bakery style muffins. I like to heat them up about 10 seconds in the microwave and spread some Earth Balance inside. Yum, yum, yum.

Healthy Banana-Blueberry Muffins
Recipe Type: Breakfast
Author: Martha Stewart, Food Everyday
Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Serves: 12
  • 1 cup whole-wheat flour (spoon/leveled)
  • 3/4 cup all-purpose flour (spoon/leveled)
  • 1/4 cup wheat germ
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup (1 stick) unsalted butter, room temp
  • 1/3 cup sugar
  • 1/3 cup packed light-brown sugar
  • 2 large eggs
  • 2 ripe bananas (about 1 pound)
  • 1/3 cup almond, soy, or reduced fat milk
  • 1 tsp. pure vanilla extract
  • 1 and 1/2 cups blueberries (fresh or frozen)
  1. Preheat oven to 375 degrees. Line a 12-cup muffin pan with liners. In a bowl, whisk together the flours, wheat germ, baking soda, and salt.
  2. In a large bowl, beat butter and sugars with a mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, mash bananas with a fork or potato masher; stir in milk and vanilla.
  3. With mixer on low, alternately add flour mixture and banana mixture to butter mixture, beginning and ending with flour; mix just until combined. Fold in blueberries.
  4. Divide batter among muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes, rotating pan halfway through. Let cool in pan until able to handle and then remove. Store in an air-tight container.
Serving size: 1 Calories: 222 Fat: 9.2g Saturated fat: 5.3g Carbohydrates: 32.3g Fiber: 2.6g Protein: 4.4g