With "sketchy" bananas hanging around on the counter (I totally stole that saying from a twitter buddy, but I can't remember which one) I couldn't wait to try this recipe, which produced some tasty muffins for the lunch box. Use bananas that haven't been frozen, as the frozen ones add a little too much liquid and can make them kind of mushy.
Adapted From Every Day Food January/February 2009
1 cup whole wheat flour
3/4 cup flour
1/4 cup wheat germ
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter
1/3 cup sugar
1/3 cup packed brown sugar
2 large eggs
1 ripe bananas
1/3 cup milk
1 tsp vanilla
1 cup blueberries
Pre-heat your oven to 375 F
In a large bowl, whisk together the flours, wheat germ, baking soda, and salt. Set aside.
In a separate bowl, whisk together the milk, banana, and vanilla. Set aside.
Using your electric mixer, beat butter with the sugars until light and fluffy. Mix in the eggs, one at a time, stopping to scrape down the bowl as you go.
Add the flour and milk/banana mixtures to the butter mixture alternately, starting and ending with the flour mixture until just combined. Fold in the blueberries. Spoon batter into paper lined muffin cups. At this point I love crunchy topped muffins so I often sprinkle on some coarse sugar, such as Sugar in the Raw and then bake the muffins 25 minutes, or until a toothpick inserted into the center comes out clean.
Let muffins cool in the pan for about 10 minutes before removing to a rack to cool completely.