1 cup whole wheat flour
1. Preheat oven to 375. Line a 12 cup muffin pan with paper liners. In a bowl, whisk together flours, wheat germ, baking soda, and salt.
2. In a large bowl, beat butter and sugars with a mixer until fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, mash bananas with a fork; stir in milk and vanilla.
3. With a mixer on low, alternately add flour mixture and banana mixture to butter mixture, beginning and ending with the flour mixture; mix until combined. Fold in frozen blueberries.
4. Divide batter among muffin cups. Bake until a toothpick inserted in the center of the muffin comes out clean, 25 to 28 min, rotating pan half way through. Let cool in pan 10 min; transfer to rack to cool 10 more min.
Per muffin: 222 cal, 9.2g fat, 4.4g protein, 32.3g carbs, 2.6g fiber
The verdict: The Boys Loved them! I sent a batch to work with Abe today and boy were those hard workers happy!! I had one for breakfast too, and they are good, very moist. I lost one to a kitty though, oops!