Mom's Healthy Blueberry Muffins

I call these Mom's blueberry muffins because I recently had them at my mom's house, but the original recipe comes from my Aunt Beth in Minneapolis. They were a healthy muffin to begin with, but my mom and I tweaked the recipe and made them even healthier with the use of Splenda, light butter and egg beaters.

Mom's Healthy Blueberry Muffins
1 cup whole wheat flour
3/4 cup all-purpose flour
1/4 cup wheat germ
1 tsp baking soda
1/2 tsp kosher salt
1/2 cup light butter
1/3 cup SPLENDA No Calorie Sweetener
1/3 cup Splenda Brown Sugar Blend
1/2 cup Egg Beaters
2 ripe bananas, mashed
1/3 cup skim milk
1 cup blueberries, fresh or frozen
1 tsp vanilla extract

Combine dry ingredients in one bowl, wet ingredients in another. Use a hand mixer to incorporate the wet ingredients thoroughly. Once well mixed, slowly incorporate the dry ingredients into the wet.

Scoop batter evenly among 12 large muffin tins (sprayed with cooking spray for easy release, or you could use paper cups) and bake in a 350 oven for 17 minutes.

The muffins are absolutely fantastic! I am following in my mom's footsteps and freezing them, pulling one out for breakfast or a healthy snack here and there. 20 seconds in the microwave and they taste fresh from the oven all over again!

Thanks Mom (and Aunt Beth) for the great recipe!

One muffin is packed with fiber and nutrients for only 3 WW points!