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Ingredients

  • 1/2 Cup whole milk
  • 1/4 Cup vegetable oil
  • 2 large eggs
  • 2 small ripe bananas or 2/3 cup applesauce
  • 1 Cup rolled oats
  • 1/2 Cup sugar or 1/2 cup maple syrup
  • 1 Tbsp. baking powder
  • 1/2 Tsp. cinnamon, optional
  • 1/4 Tsp. salt
  • 1 Cup all-purpose flour or 1 cup gluten-free cup-for-cup flour blend
  • 1 Package (6 ounces) Driscoll’s Blueberries

Directions

  1. PREHEAT oven to 375°F.
  2. LINE a 12-cup muffin pan with paper liners and SET ASIDE.
  3. POUR 1/2 cup whole milk into a blender and ADD 1/4 cup vegetable oil.
  4. ADD 2 large eggs and ADD 2 small ripe bananas.
  5. BLEND on high until mixture swirls easily inside blender.
  6. ADD 1 cup rolled oats and ADD 1/2 cup sugar.
  7. ADD 1 tablespoon baking powder and ADD 1/2 teaspoon cinnamon (if using), and ADD 1/4 teaspoon salt.
  8. BLEND on high until mixture swirls easily inside blender.
  9. ADD 1 cup all-purpose flour and BLEND just until combined. Do not over mix.
  10. STIR IN 1 package (6 ounces) blueberries.
  11. POUR batter evenly into prepared muffin cups and FILL almost full.
  12. BAKE 20 – 25 minutes or until a toothpick inserted near center comes out clean.
  13. ALLOW muffins to cool in pan 5 minutes.
  14. TRANSFER muffins to a wire rack to cool completely.
  15. SERVE immediately.

Nutrition

Serving Size :

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g