Healthy Banana-Blueberry Muffins

Healthy Banana-Blueberry Muffins
Adapted from Martha Stewart’s Everyday Food

1 cup whole-wheat flour
1 cup all-purpose flour
1 tsp. baking soda
½ tsp. salt
½ cup (1 stick) unsalted butter, softened
1/3 cup sugar
1/3 cup brown sugar, packed
2 large eggs
2 ripe bananas
1/3 cup milk
1 tsp. vanilla
1 cup frozen blueberries

Topping:
½ cup oats
1/3 cup brown sugar, packed
2 Tbsp. butter, melted

Preheat oven to 375º. Spray muffin tin with nonstick cooking spray or line with paper liners. In a bowl, whisk together flours, baking soda, and salt. In a large bowl, beat butter and sugars with a hand 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 ¾ 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 frozen blueberries. Divide batter among 12-14 muffin cups. In a small bowl, mix together ingredients for topping. Sprinkle over muffins. Bake until a toothpick inserted in the center of a muffin comes out clean, 23-28 minutes.

Optional: Replace 1 cup all-purpose flour with ¾ cup all-purpose flour and ¼ cup wheat germ.
Alternate crumb topping (for any muffins): Combine 4 tbsp. flour, 4 tbsp. white sugar, and 1 tsp. cinnamon. Cut in 2 tbsp. of soft butter or margarine with a fork until crumbly. Sprinkle over muffins before baking.

Courtesy of Jenn Iverson