I love these muffins! Perfect for a quick breakfast too. This recipe is taken from Norene’s Healthy Kitchen by Norene Gilletz.
1/2 cup rolled oats
2 tsp granulated sugar or granular Splenda
1/2 tsp ground cinnamon
1/2 cup skim or 1% milk
2/3 cup rolled oats
2 large eggs (or 1 large egg plus 2 egg whites)
1/3 cup canola oil
2/3 cup granulated sugar
2 very ripe medium bananas
3/4 cup whole wheat flour
1/2 cup all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1 cup frozen or fresh blueberries (don’t defrost if frozen)
1. Preheat the oven to 375F. Line the compartments of a muffin pan with paper liners (or spray with cooking spray).
2. Combine the topping ingredients in a small bowl, mix well, and set aside.
3. In a large bowl, combine the milk with oats. Let stand for 3 to 4 minutes or until the oats have softened.
4. In a food processor fitted with the steel blade, process the eggs, oil, and sugar for 2 minutes or until light in color. Add the bananas and process with several quick on/off pulses, until coarsely mashed but not puréed. Transfer the banana mixture to the milk-oat mixture and stir to combine. Add the flours, baking powder, baking soda, and salt to the bowl; mix just until combined. Using a rubber spatula, carefully fold in the blueberries.
5. Scoop the batter into the prepared muffin pan, filling each compartment about two-thirds full; sprinkle with the reserved topping. Bake for 25 minutes or until golden brown. When done, a cake tester or toothpick inserted into the center will come out clean.
Yield: 12 muffins. Freezes well for up to 3 months.