I always make fun of Mr. How Sweet for his quirky food obsessions.

Plain egg whites. Plain ground turkey. Protein bars.

I’m just glad he got over the tuna and hard-boiled egg phase. That stunk. Literally.

Lately I’ve had my own little obsession – muffins.

I want to make every flavor imaginable with every fruit imaginable, chock full of melted chips, chunks and swirls.

Are you sick of them yet?

Good. Because I am not even close.

Growing up, banana bread was one of those things that took forever to make, and about 3 seconds to disappear.

Myself, my brothers and my dad would hover around the oven like vultures, not being able to take the scent of banana bread wafting through the air.

My mom would make us wait even longer after insisting that the banana bread must cool. I obviously ignored that and would sneak large pieces of banana bread, ruining the loaf and scalding the roof of my mouth in the process.

I haven’t learned a thing. I still burn my tongue and the roof of my mouth approximately twice a week.

And I still eat entire loaves of banana bread in one sitting. One slice does nothing for me. Don’t lie. One slice is basically like eating a crumb.

I have made banana bread muffins before, loaded with peanut butter chips.

I am not sure if these muffins could beat those taste-wise (I mean, banana + peanut butter? What on earth could beat that?), but they are stuffed with fresh blueberries, big banana chunks, and whole wheat flour.

Tasty and good for you.

And since they have applesauce and banana in them, they are incredibly moist. Not dry and crumbly like many other whole wheat muffins.

Which ultimately can be a bad thing.

Because it makes you want to eat four at a time. Or even six. Each steaming hot and smothered with butter that melts into the tiny crevices of the muffin.

Great. Now I’m starving.

And these muffins are long gone.

Whole Wheat Blueberry Banana Bread Muffins

2 cups whole wheat flour

1/3 cup sugar

1 egg

1/2 cup unsweetened applesauce

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon vanilla extract

4 ripe bananas, mashed

1/2 cup blueberries

Preheat oven to 350 degrees. Place muffin cups in muffin tins.

Mix sugar, applesauce, and egg until creamy and light yellow. Add bananas and vanilla. Add flour, baking soda, and salt. Stir until completely smooth. Fold in blueberries. Spoon the batter into the muffin tins. Top with course sugar.

Bake for 20-25 minutes, until toothpick poked in center muffin comes out clean.

I am troubled by the above picture.

Why are there not any of these muffins in my house right this instant? Why must the banana and blueberries look so perfect together? And more importantly, why isn’t there a giant slab of melty butter right smack in the middle?