Banana Blueberry Muffins

Hi all. I feel like I've been keeping terrible secrets from you. I have all these recipes that I love that aren't here on this blog. Well...a lot of them are in my cookbook. I highly recommend my cookbook, by the way, seeing as I wrote it. Except for the tremendous amount of typos...which will be fixed eventually. Sorry. You can call me if what I wrote doesn't make sense.

Anyway, we just LOVE these muffins. We've been slowly weening ourselves off of ANY added sugar in them. I found the original recipe here, but I'm going to show you the way we like them. I'm proud to announce that these "don't have that branny taste, like other healthy muffins," according to Justin. They are soft, moist, and taste good, not "healthy." But they are...hehe.

Banana Blueberry Muffins

1 cup whole wheat flour

1/4 cup wheat germ

1/2 tsp baking soda

2 tsp baking powder

1 1/4 tsp salt

1 tsp cinnamon (more if you love cinnamon)

1 egg

1/3 cup applesauce

2 TB coconut oil, melted

1 tsp vanilla

3 bananas, mashed

1 cup rolled oats

1 cup fresh or frozen blueberries

Combine dry ingredients (flour, wheat germ, soda, powder, salt, cinnamon) in a small bowl. In medium-sized bowl, combine wet ingredients (egg, applesauce, oil, vanilla, bananas). Fold in dry ingredients, oats and blueberries gently until wet and dry are barely combined and blueberries are evenly distributed.

Spray mini muffin pan and scoop batter into each hole (my favorite way to do this is to use a cookie scoop - perfect amount every time), making sure to get at least one blueberry in each muffin. Bake at 350 degrees for 12 minutes, or just until toothpick comes out clean (clean from batter - the blueberries will be wet no matter what). Do not over bake. They stay soft, moist and delicious if only baked until barely set. Serve warm.