1
Preheat oven to 400°F. Coat 12 (1/2-cup) muffin cups with cooking spray or line with paper liners.
2
Whisk buttermilk, brown sugar, oil and eggs in a large bowl. Stir in mashed bananas.
3
Whisk whole-wheat pastry flour, all-pur- pose flour, baking powder, cinnamon, baking soda, salt and nutmeg in a medium bowl.
4
Fold the dry ingredients into the wet ingre- dients and stir until just combined. Fold in blueberries. Divide the batter among the prepared muffin cups (they will be full).
5
Bake until the tops are golden brown and a wooden skewer inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then remove and let cool on a wire rack for at least 5 minutes more before serving.
Per muffin: 232 calories; 6 g fat (1 g sat, 3 g mono); 31 mg cholesterol; 41 g carbohydrate; 13 g added sugars; 4 g protein; 3 g fiber; 248 mg sodium; 163 mg potassium. Carbohydrate servings: 21/2
Exchanges: 1 starch, 1/2 fat, 1 carbohydrate (other), 1 fat.
Tip: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods sec- tion of large supermarkets and natural- foods stores. Store in the freezer.
