Soft and fluffy, plus packed with fruit and whole grains for a perfect breakfast or snack.
medium bananas (about 1 cup mashed)
cup lightly packed brown sugar
cup canola oil
cup whole wheat flour
cup all-purpose flour
cup old fashioned rolled oats
teaspoon baking powder
teaspoon baking soda
heaping cup blueberries
cup semi-sweet chocolate chips (optional)
Preheat the oven to 375°F. Lightly spray a 12 cup muffin tin with cooking spray or line with paper liners and set aside.
In a small bowl, mash the bananas well. Whisk in the buttermilk, eggs, brown sugar and oil until well combined.
In a large bowl, toss together the whole wheat flour, all-purpose flour, rolled oats, baking powder, cinnamon, salt, baking soda. Pour in the wet ingredients and stir until just combined. Fold in the blueberries and chocolate chips (if using) gently.
Divide the batter between the 12 prepared muffin cups, filling them almost to the top, and bake for 25-28 minutes, or until lightly browned and a toothpick inserted in the center comes out clean. Cool in the pan for 5-10 minutes, then remove to a wire rack to cool completely.