Healthy Banana-Blueberry Muffins

by Anne Bennett on January 10, 2017

In her new cookbook Oprah writes that “food is supposed to be about joy, not suffering.”  So far she has lost 42 pounds on her journey with Weight Watchers and she’s reveling in her “new way of being.”

Oprah suggests that we eat consciously and well, and in that spirit I offer a muffin recipe from Martha Stewart that, at first, you might think decadent. These muffins are made with butter ( ! ) But Martha calls them “healthy,” because they’re made with whole wheat flour and wheat germ and they’re loaded with blueberries and bananas.

I keep a batch on hand, either in the cupboard or the freezer, not just because they’re on the healthy side but because they are absolutely scrum (code for scrumptious!).  In the morning I enjoy one muffin with a cup of coffee and…surprise, surprise,  I don’t feel deprived or guilty. Instead, I’m taking a page from Oprah — I feel happily nourished. Life is good when you finally make peace with your food.

Anne’s breakfast early this morning.

1 cup whole wheat flour (spooned & leveled)
3/4 cup all-purpose flour (spooned & leveled)
1/4 cup wheat germ
1 tsp. baking soda
1/2 tsp. salt
1/2 cup unsalted butter, at room temperature
1/3 cup granulated sugar
1/3 cup packed light-brown sugar
2 large eggs
2 ripe bananas
1/3 cup reduced-fat milk
1 tsp. vanilla extract
1 cup frozen or fresh blueberries

Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners. In a bowl, whisk together flours, wheat germ, baking soda and salt.

Beat butter 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, about 25 minutes. Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more.

Makes 12 muffins
WW SmartPoints per muffin: 8

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Joan January 17, 2017 at 12:50 pm

Anne, these are terrific muffins. Very flavorful, easy to make, and filling. Thank you for posting this recipe.

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