As pretentious as I think Martha Stewart is, I have tried several of her recipes and 90% of them have been great. So, below is one of them I tried yesterday. I had a craving for banana muffins. Not too sweet. Not cakey. This was good and as fairly healthy. See my notes below to see my own touches. So, if the bananas on your counter top are looking overripe, don’t throw them out; they’ll add even more flavor to these muffins.
- Prep Time 20 minutes
- Total Time 45 minutes plus cooling
- Yield Makes 12
- 1 cup whole-wheat flour (spooned and leveled)
- 3/4 cup all-purpose flour, (spooned and leveled)
- 1/4 cup wheat germ
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/3 cup granulated sugar
- 1/3 cup packed light-brown sugar
- 2 large eggs
- 2 ripe bananas (about 1 pound)
- 1/3 cup reduced-fat (2 percent) milk
- 1 teaspoon pure vanilla extract
- 1 cup frozen blueberries
- Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners. In a bowl, whisk together flours, wheat germ, baking soda, and salt.
- 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 (you should have 3/4 cup); stir in 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 frozen blueberries.
- Divide batter among muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 28 minutes, rotating pan halfway through. Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more.
- I used graham cracker crumbs since I didn’t have wheat germ
- Googled wheat germ substitute and this was an awesome answer for it “oatbran, it is granular like cornmeal, it is good to, flaxseed meal, even cornflake crumbs or graham wafer crumbs they are not only a binder but add some fiber to the cookies, cakes or breads, just remember they also absorb moisture, with molasses it is fine but a sugar based recipe requires a small amount of extra moisture, honey, molasses, glucose and brown sugar are what is known as hydreants, meaning they keep or absorb moisture from the air to keep thing moist for longer periods of time.”
- I did half with blueberries. half with out.
- I used fresh blueberries
- I used 2 1/2 super ripe bananas and mashed to a little more than 1 cup
- If you want to cut the fat even more, substitute half the butter with applesauce
Bananas and blueberries! What a match! Plus, if you have any raw fruits left, those two are perfect to make a smoothie!
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