Super Moist Banana Blueberry Muffin

These muffins are super moist and I love all the fruits- bananas and blueberries and I used all whole wheat flour.

Banana Blueberry Muffins

(adapted from http://www.eatingwell.com/recipes/banana_blueberry_muffins.html)

Makes 24 regular size muffins

Ingredients:

3/4 cup nonfat or low-fat buttermilk

3/4 cup packed light brown sugar

1/4 cup canola oil

2 large eggs

1 cup mashed ripe bananas (about 3 medium)

2  1/4 cups whole-wheat pastry flour

1 1/2 teaspoons baking powder

3/4 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1 1/4 cups blueberries, fresh or frozen

Preparation:

1.            Preheat oven to 400°F. Coat  two 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.

2.            Whisk whole-wheat pastry flour, all-purpose flour, baking powder, cinnamon, baking soda, salt and nutmeg in a medium bowl.

3.            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).

4.            Bake until the tops are golden brown and a wooden skewer inserted in the center of a muffin comes out clean, 20 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.

Nutrition:

Per muffin: 115 calories; 3 g fat, 20 g carbohydrates; 6 g added sugars; 2 g protein; 2 g fibre