Oatmeal Blueberry Muffins

I personally LOVE a good breakfast muffin. What I don't love is the calories, carbs and fat that go along with it. Plus I could easily eat 6 of those suckers without feeling full. By slightly altering a traditional Blueberry muffin recipe I have more than halved the fat, reduced the calories by over a 1/3, and lowered the carb count per muffin. Best yet these are filling! My husband was eating about 3 muffins for breakfast and the kids were eating 1-2 each. These also make for great post workout snacks or mid day snacks for kids.

This recipe is very versatile. You can easily substitute fresh or frozen cranberries, apples, blackberries, or whatever floats your boat. This simple recipe takes about 10-15 minutes to prep and 25-30 minutes to bake and makes 18 muffins!

Ingredients

• 2 ripe bananas (the riper the sweeter)
• 1 egg
• 1/4 cup of olive oil
• 1/3 cup almond milk
• 1/3 cup sugar
• 1 cup all purpose flour
• 1 3/4 cup of oatmeal
• 3 tsp baking powder
• 1/4 cup chopped walnuts (not crushed)
• 1 1/2 - 2 cups blueberries 
• dash of cinnamon

UTENSILS YOU NEED:

• Mixing Bowl
• Whisk/Mixer
• Colander if Using Frozen Fruit
• Large Spoon or Silicone Spatula
• Cutting Board
• Knife for Chopping Walnuts
• Measuring Cup/Spoons
• Muffin Tin
• Muffin Tin Liners
• Ice Cream Scoop
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Directions 

FOR THE muffins:

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1. Preheat oven to 350 and line your muffin pan with liners.
2. If you are using frozen fruit You need to get it out now and start defrosting by either running under a light stream of warm (not hot) water or microwaving for 30 seconds and drain well. 
3. In a bowl with a wire whisk or a mixer, combine your bananas, milk, oil, sugar, and egg.                                                                   
4. Next add your dry ingredients. Flour, oats, cinnamon, and baking powder. Mix/whisk until well incorporated.                         
5. Gently fold in your blueberries or other fruit and walnuts.
6. With a medium ice cream or cookie scoop, fill each tin about 3/4 full.
7. Bake 25-30 minutes or until you can insert a toothpick or butter knife in the center and it comes out clean.                          
8. Remove muffins from the pan immediately and let cool on wire rack. 

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