Surprise, surprise, I had some bananas that needed to be used up. This seems to be a theme around my house, huh? My first intent was to make some of this banana bread, but then I found a pint of blueberries that had somehow escaped Ryan's mouth. This is a rare occasion, and I felt the need to take advantage! I based these muffins on this recipe from Vintage Victuals, but ending up straying from it significantly when I realized I was lacking several ingredients she called for.


My version turned out wonderful! These are relatively healthy, without any oil or butter and instead moistened by lots of bananas. Though they have all whole wheat flour, they aren't particularly heavy and they're lightly sweet. We enjoyed these for breakfast and snacks, and I even stuck a few in the freezer to pull out on a day when I'm craving a baked good (because we so rarely are without baked goods...right...).

I was able to make a dozen regular sized muffins and another 16 mini-muffins. They were good in both forms, so feel free to make either size or a combination of both!


Banana Blueberry Oatmeal Muffins


Ingredients:
-2 eggs
-4 ripe bananas, mashed
-1/2 cup plain yogurt
-1 1/2 cups whole wheat flour
-1 cup old-fashioned oats
-1 tbsp wheat germ (optional)
-heaping 1/4 cup brown sugar
-2 tsp baking powder
-1 tsp baking soda
-1/2 tsp salt
-1/2 tsp cinnamon
-1 cup blueberries

Directions:
1. Preheat oven to 400F. In a large mixing bowl, combine eggs, bananas, and yogurt.
2. In a separate bowl, combine flour, oats, wheat germ, brown sugar, baking powder, baking soda, salt, and cinnamon.
3. Add dry ingredients to the wet, lightly mixing until just combined and still slightly lumpy. Stir in blueberries.
4. Line muffin tins with paper liners or grease with cooking spray. Fill cups 2/3 of the way full. Bake mini muffins for 8 minutes and regular-sized muffins for 15-17 minutes, until a toothpick comes out clean. If not freezing, best eaten within a day or two!