My Culinary Trial Room

As much as I love baking cakes and cupcakes, I always love to add a touch of health factor to my bakes like making it whole wheat or butter-free or adding fruits and vegetables. It would be either some ultra-ripe bananas or some chopped apples or some shredded carrots or when zucchini are in season some shredded zucchini but when blueberries or in that case any berries are in season it has to be berry muffins for my pappu. A warm muffin with a dollop of melty melty butter is his favorite breakfast. Here is my go to recipe for muffins when I have some ripe bananas and blueberries on hand.

~*What U Need*~
Whole wheat flour - 3/4 cup
All purpose flour - 1/2 cup
Baking soda - 1/2 tsp
Salt - a pinch
Cinnamon - 1/4 tsp
Honey - 2 tbsp
Light brown sugar - 1/4 cup
Ripe banana - 1/2 cup, mashed
Vanilla yogurt - 4 tbsp
Milk - 6 tbsp
Blueberries - 3/4 cup

How I Made it:
Preheat oven to 325F degrees. Spray muffin pan with nonstick spray. In a large bowl mix the flour, baking soda, salt, and cinnamon, set aside. In another bowl, mix the honey and brown sugar together. Add the mashed banana and yogurt. Fold the wet ingredients into the dry ingredients. Add the milk slowly and continue to fold. Dust the blueberries with some flour. Gently fold in the blueberries. Divide the batter between the muffin cups. Fill all the way to the top. Bake for 17-18 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool completely.