Sometimes, in the summer, I buy too much fruit. And sometimes when I buy too much fruit, that necessitates that fruit being used in other forms rather than eaten straight...like muffins. Joe loves muffins because they're sweet and can be eaten easily. I like healthy muffins that are flavorful and light. These muffins made us both happy.The oats bulk up the muffin to make them heartier, while the mashed banana keeps the whole-wheat flour from seeming too dense. We have a bag of these in our freezer for easy access. About two minutes in the microwave and they heat right up!
Banana-Blueberry-Oat Muffins
source: Vintage Victuals
1 1/2 cups 100% whole wheat flour
1 cup oats, rolled or quick
1/4 cup brown sugar, packed
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 eggs
1/4 cup apple sauce
1/4 cup buttermilk or fat free sour cream
1 cup mashed ripe bananas (I used about 3 medium bananas.)
1 cup blueberries, fresh or frozen
Preheat your oven to 400 degrees. Line or grease the wells of a cupcake pan.
In a large bowl combine flour, oats, sugars, baking powder, baking soda, salt, and cinnamon. Whisk until completely combined.
In a small bowl, beat together eggs, applesauce, sour cream, and bananas. Pour the liquid ingredients into the bowl containing the dry ingredients and stir until almost completely moistened. Add the blueberries and continue stirring JUST until completely moistened. Your batter should be lumpy. Don't over-mix or your muffins will be rubbery.
Fill muffin cups about 2/3 of the way full. Bake for 17-20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
