Blueberry Banana Muffins

These are good to make ahead for breakfast for the week. The first time I made them, I couldn't find wheat germ at my local Giant. For a substitute, I ground up some walnuts in the food processor. I also subbed egg beaters for the egg and topped the muffins with some granola before baking.

Difficulty: Easy
Eat Rating: Awesome

From The New American Heart Association Cookbook, 7th Edition

1 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 cup wheat germ
1/3 cup packed light brown sugar
1 tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/8 tsp nutmeg
1 medium banana, mashed
1/2 cup orange juice
1/4 cup unsweetened applesauce
1 egg (or equivalent egg substitute)
1 tbsp vegetable oil
1 cup fresh blueberries

Preheat the oven to 400 degrees. Spray a 12-cup muffin tin or use paper liners.

In a large bowl, stir together the dry ingredients -- all-purpose flour, whole-wheat flour, wheat germ, baking powder, salt, spice. In a separate bowl, mash the banana, then add orange juice, applesauce, egg and vegetable oil. Mix the wet ingredients, then add to the dry mix. Stir just until moistened. Fold in blueberries.

Fill each muffin cup about 2/3 of the way and bake for 15 minutes.