Used by permission. (c) Eating Well, Inc.
|3/4 cup nonfat or low-fat buttermilk||1 1/2 teaspoons baking powder|
|3/4 cup packed light brown sugar||3/4 teaspoon ground cinnamon|
|1/4 cup canola oil||1/2 teaspoon baking soda|
|2 large eggs||1/2 teaspoon salt|
|1 cup mashed ripe bananas, (about 3 medium)||1/4 teaspoon ground nutmeg|
|1 1/4 cups whole-wheat pastry flour, (see Note)||1 1/4 cups blueberries, fresh or frozen|
|1 cup all-purpose flour|
Preheat oven to 400F. Coat 12 (1/2-cup) muffin cups with cooking spray or line with paper liners.
Whisk buttermilk, brown sugar, oil and eggs in a large bowl. Stir in mashed bananas.
Whisk whole-wheat pastry flour, all-purpose flour, baking powder, cinnamon, baking soda, salt and nutmeg in a medium bowl.
Fold the dry ingredients into the wet ingredients and stir until just combined. Fold in blueberries. Divide the batter among the prepared muffin cups (they will be full).
Bake until the tops are golden brown and a wooden skewer inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then remove and let cool on a wire rack for at least 5 minutes more before serving.
Note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf