Healthy Banana-Blueberry Muffins - Everyday Food with Sarah Carey

honey

🥗Healthier: maple syrup

💰Cheaper: sugar

Maple syrup is a natural sweetener with a similar flavor profile.

greek yogurt

🥗Healthier: plain yogurt

💰Cheaper: sour cream

Plain yogurt provides similar creaminess with lower cost.

whole wheat flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

All-purpose flour is more widely available and less expensive.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Sunflower seeds are a budget-friendly nut alternative.

Mash 3/4 cup of ripe bananas in a pie plate or food processor.

In a bowl, whisk together 3/4 cup all-purpose flour, 1 cup whole wheat flour, 1/4 cup wheat germ, 1 teaspoon baking soda, and 1/2 teaspoon salt.

In another bowl, cream together 1 stick of room temperature butter, 1/3 cup light brown sugar, and 1/3 cup granulated sugar until light.

Add 2 eggs to the butter mixture, one at a time, mixing well after each addition.

Stir in 1/3 cup milk and 1 teaspoon pure vanilla extract.

Combine the dry ingredients with the wet mixture, alternating with the mashed banana.

Fold in 1 cup of blueberries, being careful not to break them up too much.

Preheat the oven to 375°F.

Divide the muffin mixture between lined muffin tins using an ice cream scoop or two spoons.

Bake at 375°F for about 25-28 minutes, or until a toothpick inserted in the center comes out clean.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens