Blueberry Banana Oatmeal Muffins

  These muffins are great both as a breakfast or as a snack, and they’re really quite filling. I made a dozen large muffins with the recipe and was sampling them as soon as they came out of the oven. Plus, I love the smell of the house after I’ve been baking. These won’t be a really sweet muffin – I’ve kept out the refined sugars, but the agave and blueberries do sweeten it enough for my tastes. I personally don’t like really sweet foods, but something like this is perfect for me, and blueberries always make me smile.

Ingredients:
2  3/4 cups oat flour or old fashioned oats*
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon sea salt
2 tablespoons ground flax seed
1 tablespoon cinnamon
2 medium ripe bananas
2 large eggs
1 cup plain Greek yogurt
1/2 cup agave
1 teaspoon vanilla extract
1 cup fresh blueberries

*Note – You can easily substitute old fashioned oats for oat flour by grinding your oats in either a food processor or a coffee bean grinder until blended down to a finer flour like consistency (which is what I’ve done for this recipe.)

Preheat the oven to 350F. Grind your oats down to a flour consistency if going that route – then mix together all your dry ingredients in a medium sized bowl. In another medium sized bowl combine together the eggs, yogurt, agave and vanilla. Slice or break up the banana a bit, then using a mixer, blend until smooth. Combine with the dry ingredients and mix well. Add the blueberries last and carefully stir them in.

Use either some paper cupcake liners or lightly grease the sides of your muffin baking pan and carefully pour to the tops. This will make enough for a dozen. Bake for 25-30 minutes – until a toothpick comes out clean from the middle. Allow them to cool just a little before eating. Enjoy!