As R pointed out over the weekend, I am on a bit of a muffin baking kick. I think it’s mostly because of my new health conscious lifestyle and the fact that pretty much all of my favorite foods involve bread. It’s really hard to eat a muffin or a pastry out and about because you just don’t know what you’re looking at health wise. So, I have been working on getting better at making my own.

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These Banana Blueberry Muffins turned out really well. I had some blueberries in the fridge so I decided to put them to good use and make muffins for this week’s breakfast. In my search for health conscious options, I turned up a recipe from Martha Stewart. Because I can never let well enough alone, though, I modified it a fair amount so I’ll share it here.

Ingredients

1 cup whole-wheat flour (spooned and leveled)
3/4 cup all-purpose flour, (spooned and leveled)
1/4 cup Quaker Oats oatmeal
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsalted butter, room temperature
1/4 cup applesauce
1/3 cup Splenda
1/3 cup Splenda brown sugar blend
2 large eggs
2 ripe bananas (about 1 pound)
1/3 cup Skim milk
1 teaspoon pure vanilla extract
1 cup frozen blueberries (or fresh)

Makes 12 muffins.

Directions

Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners. In a bowl, whisk together flours, oatmeal, baking soda, and salt.

In a large bowl, beat butter, applesauce, 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 blueberries.

Divide batter among muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, around 20 minutes, rotating pan halfway through. Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more.

*You could also make these with chocolate chips or other berries. I really like the way the muffin part itself turned out – moist and a little sweet.

Enjoy!

I also used SparkRecipe’s nifty nutrition calculator to figure that part out if you’re interested in that sort of thing – it’s a very handy feature! You can find it here.

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OH, and don’t forget the part where you hold a mini muffin photo shoot. :-)

Have you cooked up anything interesting lately? How was your weekend?