Blueberry Banana Muffins

This morning my son asked for muffins, so I decided to tinker around in the kitchen and come up with something delicious with the items I had on hand. These were moist and sweet from the creamy bananas and slightly tart from the fresh blueberries! These are muffins you can feel good about with whole wheat, omega 3's from the walnuts and of course, fresh fruit. These were a winner for sure!

1 1/2 C. whole wheat flour
1/4 C. wheat germ
3/4 C brown sugar
1 tsp baking soda
1 tsp baking powder
pinch of salt
1 tsp cinnamon
1 tsp vanilla
1/2 c smashed walnuts
1 C buttermilk*
1 egg
1 TBS. canola or olive oil
1 smashed banana
1 pint fresh blueberries

Preheat oven to 350. Spray a 12 count muffin pan with non stick cooking spray or line with cupcake liners.

In a large bowl combine sugar and other dry ingredients, then stir in blueberries and walnuts and set aside. In another bowl, combine vanilla, egg, milk, banana and oil. Gently pour the wet ingredients into the dry and stir to just combine. Fill muffin cups to the top and bake for 15-18 min.

We ate these with a glass of milk and I put half in a freezer bag for another morning when I don't have time to bake from scratch!

*If you don't have buttermilk, here's a trick to use. Combine 1 cup of milk with a tablespoon of lemon juice or white vinegar(whatever you have on hand). Let sit til you can see it start to curdle.



Makes 12.