It is that time of year again where I begin to gather ideas for baked treats to stick in my kid’s lunchboxes and for after school snacks. I always wanted to be that mom that packed an amazing lunch filled with homemade goodness, handwritten notes, and power foods that would get my child’s day started right. Sometimes I am that mom. Sometimes I am not.
It isn’t because I want to be superior over other mothers, but simply because I just know how good I feel when I have the right snacks in my corner for the day.
I want that for them too.
They deserve a little of that.
With blueberries already popped in the freezer from our berry picking last month, I decided to put them to good use in our home and made these Healthy Banana Blueberry Muffins for a fun midday snack and to add to my snack ideas list for their lunchboxes this year.
These have everything I want in a good muffin- whole wheat flour, wheat germ, blueberries, bananas, and a little bit of sweetness. The muffin is light with bursts of berries throughout. If blueberries aren’t your favorite things, you can halve the amount of blueberries, or even cut fresh blueberries in half like our Baked Blueberry Donuts with the Lemon Glaze. The toasty wheat germ on top adds a little bit of texture to the top that keeps to their healthy nature.
I have included a vlog from a long time ago that I made on creating a baking day in your house to save money and keep your grocery budget on track. It is hard to believe that this little girl in the video is now off to kindergarten this year. This vlog illustrates though one way that we save money in our family and incorporate healthy eating in our home by making a commitment to one day of baking each week.
Happy baking, everyone!
Healthy Banana Blueberry Muffins
1 cup whole-wheat flour (spooned and leveled)
3/4 cup all-purpose flour, (spooned and leveled)
1/4 cup wheat germ
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup granulated sugar
1/3 cup packed light-brown sugar
2 large eggs
2 ripe bananas (about 1 pound)
1/3 cup reduced-fat (2 percent) milk
1 teaspoon pure vanilla extract
1 cup frozen blueberries
2 tablespoons wheat germ, for sprinkling on top
Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners. In a bowl, whisk together flours, wheat germ, baking soda, and salt. In a large bowl, beat butter and sugars with a mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, mash bananas with a fork (you should have 3/4 cup); stir in milk and vanilla. 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. Divide batter among muffin cups and sprinkle the tops with a little wheat germ for an added crunch. Bake until a toothpick inserted in the center of a muffin comes out clean, 20-22 minutes, rotating pan halfway through. Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more.
Prep Time: 20 minutes
Total Time: 25 minutes
Serving Size: 12
Recipe Source: Adapted only slightly from the amazing Martha Stewart