This recipe was adapted from Whole Living magazine by Valentina Palladino, a formerly overweight teen who’s now a journalism major at Syracuse University and an intern at Fitsmi.com.  Follow Valentina on her foodie blog, mangia con me!, and read about her former weight struggles on Fitsmi.com.

Blueberry Mini Muffins

Ingredients:

Muffins

3/4 cup whole-wheat flour

3/4 cup all-purpose flour

1/2 cup toasted wheat germ

2 teaspoons baking powder

1 teaspoon cinnamon

2/3 cup brown sugar

1/4 teaspoon salt

1/2 cup skim milk

1/4 cup 1% milk*

1/4 cup applesauce

2 eggs, lightly beaten

1 teaspoon vanilla extract

1 1/2 cup blueberries (preferably fresh)

*Note: You can use any kind of milk you like – just make sure the total amount of milk is 3/4 cup. I prefer to use low-fat or fat-free milk, almond milk works too!

Oat Topping

2 tablespoons toasted wheat germ

1 tablespoon brown sugar

1/4 cup rolled oats

Preparations:

1. Preheat oven to 375 degrees Fahrenheit. Spray two 24-cup mini muffin pans with nonstick spray.

2. In a bowl, whisk together both flours, wheat germ, baking powder, cinnamon, sugar and salt. Make a well in the center of the bowl and add milk, eggs, applesauce and vanilla extract. Mix until just incorporated. Fold in blueberries.

3. Divide batter among muffin cups. Combine all ingredients for oat topping (wheat germ, sugar and oats) in a small bowl and sprinkle over tops of muffins. Bake until a toothpick inserted in center comes out clean – about 15 minutes. Let sit in pan for 5 minutes, then transfer to rack to cool completely. Yields about 3 dozen mini muffins.

For the original Blueberry Health Muffins recipe, check out the July/August issue of Whole Living – on stands now!