One thing about healthy muffins is that you are usually quite aware they are healthy when you are eating them. Not always a good thing. But these little beauties are so delicious, you won’t even be thinking about how good they are for you! This recipe was found by Sara in our Facebook community and Jennifer baked, reviewed and took the pictures. Thanks, gals! Here’s Jennifer’s notes about them:
I used King Arthur’s unbleached 100% whole white wheat flour for all flour requirements (as I do for ALL my whole wheat flour needs). I also only used 1/2 c of sugar. Because my 12 month old was eating these, I omitted the walnuts. So so so good! Very moist, nice texture, sweet enough. The most challenging thing was the ingredient list – easy enough to find all this stuff at the grocery store, but I don’t usually stock all the ingredients (e.g., wheat germ, oat bran, buttermilk). That’s not a real complaint, though.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups.
In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, wheat germ, baking powder, baking soda and salt. Gently stir in the blueberries and walnuts. In a separate bowl, mix together the mashed banana, buttermilk, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.
Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched.