I really enjoy these moist and delicious muffins. I double the recipe and freeze the muffins so I have them on hand for a quick breakfast.
1 cup quick-cooking rolled oats (not instant)
1/2 cup flour
1/2 cup whole wheat flour
1/2 cup sugar
1/4 cup ground flaxseed or wheat germ
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cups mashed ripe bananas (about 3 large or 4 small)
1/4 cup butter, melted
1 cup fresh or frozen blueberries (do not thaw if using frozen berries)
Preheat oven to 375. Spray a 12-cup muffin tin with cooking spray.
Combine oats, both flours, sugar, 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 the 12 muffin cups. Bake for 20 minutes, or until a toothpick inserted in the center of muffin comes out clean. Cool on a wire rack.
Makes 12 muffins
Source: The Looneyspoons Collection - Janet & Greta Podleski