Whole Wheat Banana Blueberry Muffins

With a large carton of blueberries in hand, I set out to find a nutritious yet delicious muffin recipe. Alas, none that I came across quite fit the bill. So I took the parts I liked from several, tweaked things here and there, and through the course of several batches over the past month have come up with, what I feel to be, a DELICIOUS yet healthy, low-fat, whole grain muffin recipe. Don't let the list of ingredients intimidate you -- you can simplify the recipe by using 2 1/2 c. whole wheat pastry flour. You can omit the nuts or substitute your favorite... the recipe is also great with chocolate chips. Enjoy, and I look forward to hearing how you like it and what modifications you make!

• Ready In: 42 mins
• Serves: 8-10
• Yields: 32 mini muffins

Ingredients

• 1  cup  mashed banana
• 2  eggs, beaten
• 1⁄4 cup buttermilk
• 1⁄3 cup applesauce (I prefer homemade unsweetened)
• 1⁄3 cup brown sugar (can substitute maple syrup, honey, or sugar substitute)
• 1  teaspoon vanilla
• 1⁄4 teaspoon  almond extract
• 1⁄4 teaspoon fresh lemon zest
• 3⁄4 cup whole wheat pastry flour
• 3⁄4 cup old fashioned oats
• 1⁄2 cup  oat bran
• 1⁄4 cup flax seed meal (I prefer fresh ground flax seeds)
• 1⁄4 cup wheat germ
• 1  teaspoon baking soda
• 1  teaspoon baking powder
• 1⁄4 teaspoon salt
• 1  teaspoon cinnamon
• 1⁄4 teaspoon  coriander
• 1  cup fresh blueberries, rinsed
• 1  tablespoon flour
• 1⁄2 cup  slivered almonds

Directions

1. Preheat oven (425 degrees for mini-muffins, 375 for regular, 325 for jumbo).
2. Prepare muffin tins (I prefer to use butter to give a crispy outside; you can also use cooking spray or liners. If you use liners, be sure to spray them with cooking spray first).
3. Using a whisk, mix together the banana, eggs, buttermilk, applesauce, brown sugar, vanilla, almond extract, and zest until combined. Mixture will be lumpy.
4. Sift in the flour, flax meal, baking soda, baking powder, salt, cinnamon, and coriander. Measure in the oats, oat bran, and wheat germ, and stir until dry ingredients are incorporated.
5. Sprinkle 1 tablespoon flour over the damp blueberries and lightly shake or tumble the berries until all are coated (this helps keep them from sinking to the bottom of the muffins).
6. Fold the blueberries and the almonds into the batter.
7. Scoop the batter into the prepared muffin tins, filling the cups to near the top edge.
8. Bake for 12 minutes (mini-muffins), 18-20 minutes (regular size) or 26 minutes (jumbo).
9. Allow muffins to cool in tin for 2-3 minutes, then remove to cooling rack.
10. Store in a zipper bag or tightly sealed container. Refrigerate for longer shelf life, or freeze and pull out a few at a time as needed.