Mobile Morning Muffins

We had two short-stay house guests this weekend. They were only here from about 11pm on Friday night until 9am on Saturday morning. With the majority of their stay spent sleeping, I only had a few hours to do something special for them. I knew they would be rushing out of the house on Saturday morning as they headed to their next destination so I decided to make a breakfast that was easy to grab and go.

Healthy Banana-Blueberry Muffins
From Martha Stewart Everyday Food

Ingredients

• 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
  
• 1/3 cup reduced-fat (2 percent) milk
• 1 teaspoon pure vanilla extract
• 1 cup frozen blueberries

Directions

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.

Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 28 minutes, rotating pan halfway through. Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more.