Never throw out bad bananas again! Overripe bananas are perfect for so many delicious recipes, here’s one I tried this weekend, with a healthy twist and a yummy result.
You’ll need whole wheat flour, all-purpose flour, wheat germ, baking soda, salt, unsalted butter, granulated sugar, brown sugar, 2 eggs, 2 bananas, milk and vanilla extract (precise measurements above).
1. Start by preheating your oven to 375 degrees and lining your 12-cup pan with muffin liners.
2. Whisk together whole-wheat and all-purpose flours, wheat germ, baking soda and salt in a bowl.
3. In a large bowl, beat butter and sugars together until fluffy. I don’t have an egg beater but I would recommend using one if you do. Otherwise, whisk away!
4. Add eggs, one at a time, to the butter and sugars, beating well after each addition.
5. In another bowl, mash bananas with a fork, and stir in the milk and vanilla.
6. Next combine all three together alternatively in the large bowl. Mix just until combined.
7. Fold in the frozen blueberries.
8. Divide batter among muffin cups.
9. Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 28 minutes.
10. Let cool in pan 10 minutes and enjoy! You can even freeze some for later if 12 is too many.
Recipe credit to Martha Stewart.
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