Tuesday, February 15, 2011

Banana Oatmeal Blueberry Muffins

These amazing bakery-quality muffins have the nutritional benefits of blueberries, banana, and oatmeal.  The wonderful moist and crumbly texture pairs perfectly with a warm cup of coffee.  If you use frozen blueberries, mix them with a little flour first to prevent the batter from turning blue.

1 1/2 cups all-purpose flour
1 cup regular oats
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon
1/3 cup vegetable oil
1 egg, lightly beaten
1/3 cup milk
1 very ripe banana, mashed well
1 cup fresh or frozen blueberries

For topping:
1 teaspoon cinnamon
4 teaspoons sugar

Preheat oven to 400 degrees.  Grease muffin cups or line with muffin liners.
Combine dry ingredients in a large bowl and mix well; make a well in the center.  Add all the wet ingredients at once (through banana) and mix just until moist, do not over mix.  Gently fold in blueberries.  Spoon batter into muffin cups, filling each one three-quarters full.  Combine cinnamon and sugar for topping and sprinkle about half a teaspoon over each muffin.
Bake for 20 to 25 minutes until a toothpick inserted in the center comes out clean.

Yield: 10 muffins

- Jen

1 comment:

  1. This weekend I tried making a gluten free version of these with buckwheat flour, and they turned out great!


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