Banana Blueberry Oatmeal Muffins

Ingredients

• 1 cup blueberries (fresh or frozen)
• 1 1/2 cups white whole wheat flour (180 grams)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon kosher salt
• 1/2 cup old-fashioned rolled oats (48 grams)
• 1/2 cup honey (170 grams)
• 1/3 cup butter (softened)
• 2 eggs (lightly beaten)
• 1 teaspoon vanilla
• 3 very ripe bananas (mashed)
• 1/4 cup whole milk

Instructions

1. 1

   Preheat the oven to 350°F.

2. 2

   Line a standard 12-cup muffin tin with muffin liners or generously grease.

3. 3

   Place blueberries in a medium bowl.

4. 4

   In another medium bowl whisk together flour, baking powder, baking soda, cinnamon and salt. Sprinkle 2 tablespoons of this dry mixture over blueberries and stir to coat. (This will help distribute the blueberries throughout the muffins instead of sinking to the bottom.) Set aside.

5. 5

   Stir oats into dry mixture.

6. 6

   In the bowl of a stand mixer, fitted with the paddle attachment, beat honey and butter on medium-high speed until fluffy, about 2 minutes. Add eggs and vanilla; mix just until combined. Add mashed bananas and milk; mix just until combined.

7. 7

   Mixing on low speed, add oat mixture to wet ingredients, scraping down sides with a spatula as needed. Remove bowl from stand and fold in blueberries.

8. 8

   Spoon batter into prepared muffin tins, filling muffin cups about 3/4 full. Bake 30 minutes, or until a knife inserted in the center comes out clean.

9. 9

   Cool muffins in tin on wire rack for 15 minutes. Remove individual muffins from pan and place back on rack to cool completely.