Whole Wheat Blueberry Banana Muffins

I can buy blueberries a lot faster than I can eat them. And when that happens, I rinse, dry, and freeze 'em. Tucked away in my icebox, they are perfect for occasions like this. When the urge to bake hits. When I need a fluffy moist muffin that isn't full of calories. (I know I've complained before that a muffin shouldn't equate to cake.) These are wonderful and light- sweetened with ripe banana, blueberries, and just enough honey. Unsweetened applesauce replaces the fat and they're 100% whole wheat! I must warn you that this recipes makes a large amount of batter. You can fill each muffin cup to the top and they'll be towering tall (like I prefer), or divide the batter between a few more holes and make another half dozen muffins.

INGREDIENTS
2 1/2 cups white whole wheat flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
2 eggs, whisked
1 1/2 cups ripe banana, mashed
1/2 cup honey
1/4 cup unsweetened applesauce
1 tsp. vanilla extract
2/3 cup milk (I used 1%)
1 cup fresh or frozen blueberries

DIRECTIONS
1. Preheat oven to 375 F. Lightly grease or line a 12-cup muffin tin.

2. In a medium bowl, whisk to combine flour, baking powder, baking soda, salt, and cinnamon.

3. In a large bowl, whisk to combine eggs, banana, honey, applesauce, vanilla, and milk. Add dry ingredients and stir until just combined. Gently fold in the blueberries.

4. Divide the batter between the 12 muffin cups, filling to the tops. Bake in preheated oven for 18-20 minutes, until a toothpick inserted into the center comes out clean. Remove from the oven to cool on a wire rack.

Makes 12 large muffins.