This is a healthier muffin recipe slightly adapted from Martha Stewart. I also replaced half of the butter with unsweetened applesauce to make it even healthier. My kids didn't even notice these were not our normal muffins and said they were really moist and delicious. One of my girls ate 3 muffins for breakfast. My little Jordyn helped make these while her big sisters slept late, and she was so proud. I just love making memories in the kitchen with my girls!
1 cup whole wheat flour
1 cup all purpose flour
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
4 T unsalted butter, softened
1/2 cup unsweetened applesauce
1/3 cup sugar
1/3 cup brown sugar
1/3 cup lowfat 2% milk
1 tsp pure vanilla extract
3 ripe bananas, mashed
1 cup frozen blueberries (do not thaw or rinse)
Preheat oven to 350 degrees. Line muffin tins with 15 liners.
In a bowl, whisk together the whole wheat flour, all purpose flour, baking soda, cinnamon, and salt.
In a large stand mixer, cream together the butter, apple sauce, sugar, and brown sugar. Add the eggs, one at a time, and mix. Add the milk, vanilla, and mashed bananas and mix. Add the dry ingredients into the wet ingredients and mix just until combined. Fold in the frozen blueberries. Use a ice cream scoop to evenly distribute batter to muffin liners, which will fill them 3/4 full.
Bake for 19-22 minutes, or until toothpick comes out clean. Enjoy!