Whole Grain Blueberry and Banana Bites

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For the past several weeks, the market has been filled with a great selection of berries at reasonably low prices. The produce section displays an assortment of strawberries, blueberries, blackberries, and raspberries. It’s hard for me to walk by the berry aisle without filling my cart with several containers of the tasty little gems. The perfectly packed, sweet treats sit conveniently on the fridge shelf for a grab and go snack. Every morning, just before work, I slip open a container and grab a handful before heading out the door. Occasionally, I have a few berries left over at the end of the week, so I often take inventory to see what fruits I have available to throw into a muffin recipe. This week, I found two sad, overly-ripened bananas and a layer of blueberries left for my Saturday morning baking. This is the recipe I chose to assemble…

Whole Grain Blueberry and Banana Bites

1 cup whole-wheat flour
3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup wheat germ
1/2 cup margarine, softened
1/3 cup sugar
1/3 cup brown sugar
2 eggs, slightly beaten
2 bananas, mashed
1/3 cup unsweetened almond milk
1 teaspoon almond extract
1 teaspoon vanilla extract
1 cup blueberries, fresh or frozen
Instant oatmeal topping, brown sugar and cinnamon flavor (optional)

Preheat oven to 375 degrees. Line muffin pan with paper liners or silicone cups. In a bowl, combine flours, baking soda, salt and wheat germ. In a large bowl, beat margarine and sugars with a mixer until light and fluffy. Add eggs, almond milk and extracts; beat well. Mix in the bananas.
Add flour mixture to butter mixture, mix just until combined. Fold in blueberries. Divide batter among muffin cups. Sprinkle the muffins with a handful of instant oatmeal, any flavor. (Optional)
Bake for 20-25 minutes (12-15 minutes for mini muffins) or until a toothpick inserted in the center of a muffin comes out clean.

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