Recipe created by Katie Jeffrey, MS, RD, CSSD, LD-N, CD-N
Ingredients:
- 1 cup All-Purpose flour
- 1 cup Whole Wheat Pastry flour or White Whole Wheat flour
- 1 tsp. Baking Soda
- ¾ tsp. Cinnamon, ground
- ½ tsp. Salt
- 1 ¾ cups Bananas, ripe and mashed (about 4 large bananas)
- 2 tbsp. Canola oil
- 2 large Eggs
- 1 tsp. Pure vanilla extract
- ¾ cup Reduced Fat Buttermilk or plain yogurt (6 oz)
- 1/3 cup Light Brown Sugar, firmly packed
- 1 ½ cups Blueberries
1. Preheat oven to 400°F. Coat two 12-cup muffin pan with cooking spray or line with paper and aluminum muffin cups.
Find out what's happening in Stonington-Mysticfor free with the latest updates from Patch.
2. In a medium bowl, sift together the flours, baking soda, salt and cinnamon. Mix well with a wire whisk or fork. Set aside.
3. In a large bowl, mash the bananas. Add one egg at a time, whisking after each addition. Add the oil, vanilla extract, and sugar and whisk well. Whisk in the buttermilk or yogurt.
Find out what's happening in Stonington-Mysticfor free with the latest updates from Patch.
4. Stir in half of the flour mixture at a time. After each flour addition, mix until just combined.
5. Pour batter into prepared muffin pan, filling each tin almost to the top. Bake for approximately 20-minutes or until a toothpick inserted in the center of one of the muffins comes out clean.
6. Let cool on a wire rack for 10 minutes. Carefully remove muffins from pan. If used cooking spray, run a knife around the muffins to loosen and remove them.
7. Enjoy warm or allow to completely cool before storing in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
