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Oatmeal Blueberry Banana Muffins

With all the sweetness of banana, wild blueberries bursting with antioxidants and the goodness of heart healthy oats; these muffins are a great after school snack.





Muffins are a staple in our household. I usually make a batch of muffins, at least once a week. The kids always request banana chocolate chip muffins, but since we are trying to cut down on sugar, I decided to go with sweet blueberries, which are packed full of antioxidants. Antioxidants are important in ridding the body of free radicals, and naturally help our body combat illnesses such as diabetes, heart disease and even cancer. Since I've been having issues with my heart, I've been trying to eat foods that will keep my heart strong and healthy.

I still have quite a few bags full of wild blueberries in the freezer, so I've been itching to make banana blueberry muffins. I decided to slightly sweeten these muffins with some RAW honey, after reading some of the health benefits associated with it. I love the fact that I did not have to add too much sweetness to the muffins, because of the bananas and blueberries. I also wanted them to be heartier, so I used some whole wheat flour, and oats. These are a great after school snack, sure to satisfy your sweet tooth.







Oatmeal Blueberry Banana Muffins

1 C  whole wheat  flour
1 C all purpose flour
1/2 C oat bran
3/4 C large flake oatmeal, divided
2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1 egg
1/2 C raw honey
2 Tbs vegetable oil
1 C buttermilk
3 bananas, mashed
2/3 C blueberries (fresh or frozen)

Preheat oven to 350 degrees F. Line a muffin tin with paper liners.

In a mixing bowl combine the whole wheat flour, all purpose flour, oat bran, 1/2 C oatmeal, baking powder, baking soda, cinnamon, nutmeg and salt.

In a larger mixing bowl combine the egg, honey, vegetable oil, and buttermilk; whisking well. Add in the dry ingredients and bananas, mixing until just about combined. Gently fold in blueberries.

Using a 1/3 C measure, portion out batter to paper lined muffin tins and sprinkle with remaining 1/4 C oatmeal. Bake for 20-25 minutes; until a toothpick inserted into the center comes out clean. Let cool 5 minutes in pan, before removing to a wired rack.


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