Blueberry-Banana and Oatmeal Muffins

Breakfast & Brunch | Baking, Kid Friendly | Eggs & Dairy, Fruits

START TO FINISH: under 15 minutes prep, 15-18 minutes baking time
Recipe Scoop Blueberry-Banana and Oatmeal Muffins

Blueberry-Banana and Oatmeal Muffins

1/3 cup light brown sugar
½ cup vegetable oil
1 egg
2 ripe bananas (about 1 cup mashed)
1 cup of plain Greek yogurt
1 teaspoon vanilla extract
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt (optional)
1 ½ cup flour
½ cup quick oatmeal
1- 1½ cup blueberries

Instructions
1. Preheat oven to 350 degrees.
2. Combine sugar, oil, egg, bananas, yogurt and vanilla in a large mixing bowl and mix well using a whisk. (If you don’t have a whisk, then use a fork and mix until batter is well combined.) Batter will be a bit chunky because of the banana.
3. Stir in flour, baking powder, baking soda, salt (if using) and oatmeal to the wet mixture and combine until you have a consistent texture throughout.
4. Add blueberries to mixture and gently fold into batter. (You do not want to burst the berries or you are going to have purple muffins, so be gentle!)
5. Line muffin tin with paper liners and fill each cup 2/3 full.
6. Place tin on center rack and bake for 15-18 minutes. To test if muffins are done, use a toothpick and insert it into the middle of several of the muffins. There should not be any residue dough when toothpick is removed. Remove muffins from muffin tin and place on clean cool surface to cool.

Blueberry-Banana and Oatmeal Muffins

Nothing could delight me more than to see my daughters following in my footsteps creating recipes, styling and shooting food photos. This summer, both my girls have worked for their school newspaper, The East Carolinian at East Carolina University in Greenville, NC: Hannah as a food and DIY columnist and Rachel as a photographer and design layout editor for the features department. The following is a column they worked on together, developing, styling and shooting the finished muffins hot out of the oven. Portions of this column originally appeared in the East Carolinian on June 27, 2012. I was the lucky recipient of the leftovers of their efforts.  Motivate Me Muffins truly are a treasure, whether you are a sleepy unmotivated college student or a parent weary from the hot weather or a working person in need of a little motivation in the middle of the summer.

By Hannah Ross: It’s that time; the weight of summer is heavy upon us like the thick humidity that is blanketing the eastern region of North Carolina. Our brows are dripping with sweat and our motivation is wavering.  It is time to spice up our drab summer pattern and to refocus on the keys to academic success: sleep and nutrition. Health is essential to being a good student and when you find yourself with your nose in a chemistry book at 7 a.m. you need something to energize you on those early mornings. This seasonal berry muffin recipe is just the fix. Now some of you have totally checked out because this is not just a bag mix with the combine oil and egg recipe, but let me assure you, these delightful little muffins are so worth a little extra effort!
When your clock strikes 6:30 AM on Monday morning- No fear! Brew yourself a hot cup of coffee and grab a couple of muffins and head to class! You can do it!

Blueberry-Banana and Oatmeal Muffins

Approximate Values Per Serving: 148 calories ,  6 g fat ( 1 g saturated),  9 mg cholesterol, 3 g protein, 20 g carbohydrates, 1 g dietary fiber, 46 mg sodium

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