Healthy Blueberry Banana Muffins

These muffins are moist and delicious, the kids (and adults) love them for a quick healthy snack or breakfast.

The Grocery List

• 3/4 cup all-purpose flour (spooned and leveled)
• 1 cup whole wheat flour (spooned and leveled)
  
• 1/4 cup natural wheat bran
  
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/3 cup granulated white sugar
• 1/3 cup packed brown sugar
• 2 large eggs
• 2 ripe bananas
• 1/3 cup reduced fat milk (whatever you have on hand, I use 2%)
  
• 1 teaspoon vanilla extract
• 1 cup frozen blueberries

Cooking Them Up:

Preheat oven to 375ºF. Line 18 muffin cups with paper liners (or spray with cooking spray).

In a bowl, whisk together the flours, wheat bran, baking soda, and salt.

In a large bowl, beat the 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; stir in milk and vanilla.

With mixer on low, alternately add flour mixture and banana mixture to butter 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, about 22 minutes.

Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more.

Makes 18 muffins.