Healthier Banana Blueberry Muffins

If you’re anything like me, seeing the word ‘healthier’ in the title of a recipe makes you cringe. Of all the words that could be used in a recipe name to send you scurrying into the kitchen and scrounging for measuring cups . . . boy, that one just does not do it.

But when I tinker with a recipe to make it a bit healthier and everyone in the house gobbles them up without realizing they’re quite a bit healthier than the typical muffin? That’s worth sharing.

 

Healthier Banana Blueberry Muffins

1/2 cup vegetable oil
1/2 cup granulated sugar
1/3 cup ground flax seed
2 eggs
1 teaspoon vanilla
3 overripe bananas, mashed
1 cup white flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 cup blueberries (fresh or frozen)

Preheat oven to 350 degrees, and line a muffin tin with paper muffin liners.

In a large bowl, whisk together the flours, baking soda, salt, and cinnamon. In a separate bowl, combine vegetable oil, sugar, flax seed, eggs, and vanilla, and mix well. Add the bananas and stir to combine.

Add the wet ingredients to the dry ingredients and stir just until moistened, then fold in the blueberries. Divide batter among muffin cups, filling 2/3rds full.

Bake 18-22 minutes or until muffins test done. Cool on wire rack.