Yield: 12 muffins

Ingredients:

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 egg
1 cup fresh or frozen blueberries

Instructions:

1. Preheat oven to 375°F. Spray a 12-cup muffin tin with cooking spray and set aside.
2. Combine oats, both flours, sugar, ground flaxseed, baking powder, baking soda and salt in a large bowl. Mix well and set aside.
3. 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.
4. 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

Nutrition Facts:

Serving: 1 muffin