After much trial and error to find a healthy muffin recipe I felt good about and Paperman and the kids enjoyed....I think we found it. Thought I'd share....posting original recipe with my changes.
Whole Wheat Blueberry Muffins
3/4 cup all-purpose flour (used all whole wheat)
3/4 cup whole wheat flour
3/4 cup white sugar
1/4 cup oat bran
1/4 cup quick cooking oats
1/4 cup wheat germ
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries
1/2 cup chopped walnuts (substituted 1/4 c flax seed)
1 banana, mashed (substituted 1/4 c vanilla yogurt)
1 cup buttermilk (1 c milk minus 1 T plus 1 T white vinegar)
1 tablespoon vegetable oil
1 teaspoon vanilla extract
Sugar in the Raw for sprinkling on the tops before baking (optional-though it does add to the yum factor!)
1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups.
2. In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, wheat germ, baking powder, baking soda and salt. Gently stir in the blueberries and walnuts. In a separate bowl, mix together the mashed banana, buttermilk, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.
3. Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched.