Recipe by Kit Broihier, MS, RD, LD for Wyman’s
Not too sweet and packed with fruit, these muffins make a delicious snack or breakfast. Feel free to adjust the ratio of all-purpose flour to whole-wheat flour if you like. Extra muffins can be frozen; reheat briefly in the microwave.
Makes 12 muffins (or one 8½" x 4½" x 2½" loaf)
- 2 large eggs
- ¾ cup sugar
- 3 medium, very ripe bananas, mashed (about 1 cup mashed banana)
- ½ cup low-fat buttermilk
- 2 Tablespoons vegetable oil
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour (set aside an additional 2 Tablespoons more to coat berries)
- ½ cup white whole-wheat flour
- 2 teaspoons baking powder
- ½ teaspoons baking soda
- ½ teaspoon salt
- ¼ cup flaxseed meal or wheat germ
- 1½ cups frozen Wyman’s Triple-Berry blend
- Preheat oven to 350 degrees. Line 12 standard muffin cups with paper or foil liners.
- In the bowl of an electric mixer, beat eggs and sugar about 4 minutes, or until mixture is thicker and lighter in color. Add in the mashed bananas, buttermilk, oil and vanilla; mix to combine. Scrape down the bowl.
- In a medium bowl, stir together the 1 cup flour, ½ cup white whole-wheat flour, baking powder, baking soda, salt and flaxseed meal. Add the flour mixture to the mixing bowl all at once; mix just until blended—do not overbeat.
- Add the frozen berries into the now-empty flour mixture bowl and toss them with the reserved 2 Tablespoons flour to coat. Gently stir berries into the muffin batter.
- Scoop batter into lined muffin cups, dividing it evenly (batter will come to the top of the muffin cups). Bake for 20-22 minutes, or until top is golden brown and toothpick inserted into the center of a muffin comes out clean. Cool muffins completely and store covered.