Blueberry-Banana Light Wheat Muffins

I love muffins that have a blend of berries and wheat. It's a challenge to find a fruit muffin made with wheat flour that doesn't have the texture of a small brick. I decided to try out this recipe when I noticed it had over 500 reviews and 4 1/2 stars (out of 5). 

The result? Definitely a keeper. 

You know what I'm going to say. 

You're gonna love it. 

Blueberry-Banana Light Wheat Muffins

adapted from all recipes.com

print recipe

3/4 cup white flour
3/4 cup whole wheat flour
3/4 cup brown sugar
1/2 cup ground oats*
1/4 cup wheat germ
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries
2 bananas, mashed
1 cup buttermilk
1 egg, beaten
1 tablespoon vegetable oil
1 teaspoon vanilla extract


Preheat the oven to 350 degrees. 

Grease a 12 cup muffin pan, or line with paper muffin cups.

In a large bowl, mash the bananas. Add the buttermilk, egg, oil and vanilla.

In a separate bowl, mix the white flour, whole wheat flour, brown sugar, oat flour, wheat germ, baking powder, baking soda and salt. 

Add the dry ingredients to the wet ingredients, and stir with large spoon just until all ingredients are incorporated. 

Gently fold in the blueberries. 

Scoop or spoon into muffin cups, filling all the way to the top. Sprinkle with coarse sugar or oats if desired.
Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched.

Tips:

-*Instead of  1/4 cup oat bran and 1/4 cup of quick cooking oats, I threw some quick cooking oats in a blender, then measured out 1/2 cup of the ground oats. 

-I substituted brown for white sugar (in the original recipe).

 -Are you wondering if a recipe with only one tablespoon of oil will have enough fat to sustain whole wheat, wheat germ and oat flour?  The answer is yes. You won't miss the extra oil or butter in this recipe. 

-I used a 2 1/4 inch cookie scoop to fill the muffin cups. Makes the portions equal and easy to get into the muffin cups. 

Tweet

Pin It