blueberry banana muffins

It took a couple times to get this just right, but here's the final version that we all fell in love with. I tried to keep the sugar as low as possible, and use oats to a reasonable extent. If you watch your time, these muffins turn out fluffy and tender, despite the density of the whole wheat & oats. If you're like me and you're missing a kitchen timer, and you can't remember to look at the clock to save your life, well, they're still really good, just not quite as tender.


1.5 c oats
1.5 c whole wheat flour
1/3 c sugar
1 T baking powder
1 t baking sugar
2 t cinnamon
1/4 t ginger
1/4 t salt
3 over-ripe bananas
1 c fresh blueberries
1 c milk
2 T oil
1 egg, beaten

For the topping:
1/2 c oats
2 T brown sugar
2 T granulated sugar
1 t cinnamon
dash ginger

1. Preheat oven to 400. Line 16 regular-sized muffin cups with paper liners.
2. In a small bowl, combine topping ingredients and set aside.
3. In a large bowl, combine dry ingredients.
4. In a medium bowl, smash bananas. Add blueberries, milk, oil, and egg; stir to combine.
5. Add banana mixture to dry ingredients and stir gently, being careful not to break blueberries.
6. Spoon into lined muffin cups, filling about 3/4 of the way.
7. Sprinkle 1 T topping mix onto each muffin.
8. Bake for 15-18 minutes, or until muffins spring back when you gently push on them.