Muesli Muffins

¾ cup cake flour, (not self-rising)
½ cup flour, unbleached
½ cup wheat bran
¾ tsp. baking soda
½ tsp. salt
¼ tsp. ground cinnamon
6 Tbsp. butter, softened
1/3 cup light-brown sugar
2 large eggs
1 cup bananas, finely chopped
2/3 cup applesauce
1 tsp. pure vanilla extract
1¼ cups Blueberry-Walnut Muesli
½ cup dried blueberries

Preheat oven to 375°F.

Whisk together flours, bran, baking soda, salt, and cinnamon in a medium bowl; set aside.

Put butter and brown sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, mixing until combined after each addition. Add bananas, applesauce, and vanilla; mix until combined. Reduce speed to low. Add flour mixture; mix until just combined. Stir in ¾ cup muesli and the blueberries.

Line 10 cups of a standard (12-cup) muffin tin with paper liners. Divide batter among cups, filling to rims. Sprinkle tops with remaining ½ cup muesli. Bake until a cake tester inserted into centers comes out clean, 15-20 minutes. Let cool completely in tin on a wire rack.

Makes 10.