Author: Karman Meyer, Dietitian at The Nutrition Adventure
Ingredients
1cupquick oats
1cupwhite whole wheat flour
1 1/2teaspoonbaking powder
1teaspoonbaking soda
1/2teaspoonsalt
1/2cupgranulated sugar
1egg
1over-ripe banana
1/3cupplain Greek yogurt
1/3cupmilk
1/4cupcanola oil
1teaspoonvanilla
1cupfresh blueberriesrinsed
Instructions
1. Preheat oven to 375 degrees F. Line muffin pan with paper liners or coat muffin wells with cooking spray.
2. In a medium-sized bowl, combine the oats, flour, baking powder, baking soda, and salt. Whisk together to combine. Make a well in the center.
3. In another medium-sized bowl, combine the sugar, egg, banana, Greek yogurt, milk, oil, and vanilla. Stir until combined.
4. Add the liquid mixture to the dry ingredients and stir until just combined, being careful to not overmix. Gently fold in the blueberries and mix slightly.
5. Pour batter into each muffin well, filling 3/4 full. Place muffin pan in oven and bake for 20 minutes, or until a toothpick inserted into the center of the muffin comes out clean. Allow muffins to cool for 10 minutes before removing from pan and placing on a wire rack to cool completely.