1/3 cup sugar
1/3 cup light brown sugar
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½ cup vegetable oil
1 cup mashed bananas (2 ripe bananas)
1 cup plain Greek yogurt
1 teaspoon vanilla extract
1½ cups flour
2 teaspoons baking powder
½ teaspoon baking soda
½ cup instant oatmeal
1-1½ cups blueberries
Heat oven to 350 degrees.
Combine sugars, oil, egg, bananas, yogurt and vanilla in a large mixing bowl; mix well, using a whisk. (If you don't have a whisk, then use a fork and mix until batter is well combined.) Batter may be chunky because of the bananas.
Stir in flour, baking powder, baking soda and oatmeal until batter is a consistent texture throughout.
Gently fold blueberries into batter. (You do not want to burst the berries, or you are going to have purple muffins. Be gentle!)
Line muffin tin with paper liners and fill each cup two-thirds full. (You should have enough batter for 18 muffins.) Place tin on center rack and bake 15-18 minutes. To test for doneness, insert a toothpick into the middle of several muffins. There should not be any residual dough when toothpick is removed. Remove muffins from muffin tin and let cool.
Nutrition values per muffin: 148 calories, 6 g fat (1 g saturated), 20 g carbohydrates, 1 g fiber, 3 g protein, 9 mg cholesterol, 46 mg sodium.