One of my favourite people in the entire world recently moved into the building down the street from me and I couldn’t be more excited. In celebration, I obviously made her some welcome muffins (because that’s just what twenty somethings in this day and age do… right? …) It just so happened that I had recently been introduced to this fabulous Martha Stewart recipe and had been itching to give them a test run. I whipped em’ up pretty quickly over my lunch break not long ago and was seriously surprised at how delicious they were. Truthfully, it almost pained me to give them away (do I get bonus friend points for that?) I’d gladly add these babies to my ever growing list of recipes to hoard, and kind of love that you truly can’t tell that they’re a healthy alternative to your standard baked good.
Click here for the recipe…
1 cup whole-wheat flour (spooned and levelled)
3/4 cup all-purpose flour, (spooned and levelled)
1/4 cup wheat germ
1 tsp. baking soda
1/2 tsp. salt
1/2 cup unsalted butter, room temperature
1/3 cup granulated sugar
1/3 cup packed light-brown sugar
2 large eggs
2-3 ripe bananas
1/3 cup skim milk
1 tsp. pure vanilla extract
1 cup frozen blueberries
1. Preheat oven to 375 degrees.
2. Line a muffin pan with paper liners.
3. In a bowl, whisk together flours, wheat germ, baking soda, and salt.
4. In a large bowl, beat butter and sugars with a mixer until light and fluffy.
5. Add eggs, one at a time, beating well after each addition.
6. In another bowl, mash bananas with a fork (you should have 3/4 cup); add milk and vanilla.
7. With mixer on low, add the flour mixture and banana mixture to the butter mixture until just combined. Next, fold in blueberries.
8. Using an ice cream scoop, divide batter evenly among muffin cups. Bake for 25 to 28 minutes or until a toothpick inserted into the centre comes out clean.
9. Let cool in pan for a few minutes then transfer muffins to a rack to cool completely.
Recipe adapted from Martha Stewart | All images original to Lark & Linen
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