|Banana muffins get a boast by adding oats, which give it texture, a nutty flavor and loads of nutrients: blueberries, a super food bursting with antioxidants, bring sweet tang and moistness.|
1 cup low fat buttermilk
2 large eggs
1 cup mashed ripe bananas, about 2 medium
2/3 cup brown sugar
1/3 cup canola oil
2 cups all purpose flour
1 cup old fashioned rolled or quick oats
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups fresh or frozen blueberries
Preheat oven to 375 degrees F. Put muffin paper cups in pan.
Whisk buttermilk, eggs, banana, sugar and oil in a large bowl until well blended. Combine flour, oats, baking powder, cinnamon, salt and baking soda in a separate bowl. Stir into wet ingredients, mixing just until combined. Gently fold in blueberries. Scoop into muffin papers. Makes 18.
Bake for about 25 minutes, depending on oven.