What’s In Your Muffin?

Here’s what’s in mine…

• 1 cup whole-wheat flour
• 3/4 cup all-purpose flour
• 1/4 cup wheat germ
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/3 cup agave
• 1/3 cup pure dark maple syrup
• 2 large eggs
• 2+ ripe bananas
• 1/3 cup almond milk
• 1 teaspoon organic vanilla extract
• 1 cup organic frozen blueberries

SO GOOD!  Here’s how you make them…

1. Preheat oven to 375 degrees.
2. Line a 12-cup muffin pan with paper liners or grease the pan
3. In a bowl, whisk together flours, wheat germ, baking soda, and salt.
4. In a large bowl, beat butter, agave & maple syrup with a mixer until light and fluffy. 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 almond milk and vanilla.
6. 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.
7. 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.

This is an adaptation from a recipe I found on EverydayFood. The agave and maple syrup have a lower glycemic index than the granulated sugars, which is always a benefit and I use Almond Milk because I don’t do regular milk. I also use less salt and a bit more banana. Next I’d like to try making them with different flours… that’s another day though. These are fantastic.