Yield: 12 muffins
1 cup quick-cooking rolled oats (not instant)
½ cup each all-purpose flour and whole wheat flour
½ cup granulated sugar
¼ cup ground flaxseed or wheat germ
1½ tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1½ cups mashed ripe bananas (about 3 large or 4 small)
¼ cup butter or margarine, melted
1 cup fresh or frozen blueberries
- Preheat oven to 375°F. Spray a 12-cup muffin tin with cooking spray and set aside.
- Combine oats, both flours, sugar, ground flaxseed, baking powder, baking soda and salt in a large bowl. Mix well and set aside.
- In a medium bowl, whisk together bananas, butter and egg. Add banana mixture to dry ingredients and stir just until dry ingredients are moistened. Gently fold in blueberries.
- Divide batter among 12 muffin cups. Bake for 20 minutes, or until a wooden pick inserted in the center comes out clean. Cool on a wire rack.
Source (recipe & picture): The Loonyspoons Colelction (cookbook) by Janet & Greta Podleski
Serving: 1 muffin