Healthy blueberry-banana muffins

1 cup whole-wheat flour (spooned and leveled)

3/4 cup all-purpose flour (spooned and leveled)...could make this whole wheat as well

1/4 cup wheat germ

small handful of crushed flax seed...optional

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, room temperature

1/3 cup splenda or stivia

1/3 cup packed light-brown sugar

2 large eggs

2 ripe bananas (about 1 pound)

1/3 cup reduced-fat (2 percent) milk...I use rice or almond milk

1 teaspoon pure vanilla extract

1 cup frozen blueberries



Directions

1. Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners.
2. In a bowl, whisk together flours, wheat germ, baking soda, and salt.
3. In a large bowl, beat butter and sugars with a mixer until light and fluffy.
4. Add eggs, one at a time, beating well after each addition.
5. 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 frozen blueberries.
Divide batter among muffin cups.
Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 28 minutes, rotating pan halfway through.
Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more.

These came out great and were very easy to make. The kids loved them and eaten for breakfast with some nuts they make a very healthy and filling meal.