They are healthy and so tasty that kids and adults alike will be happy.  I love how they don’t have any butter or oil but are still moist.  They only have 1/4 cup of sugar in them so they are not overly sweet.  I like to use muffin liners and then freeze the leftovers for school lunches or after-school snacks.  Hope you enjoy these as much as I did!

• 2 cups whole wheat flour(I like to use whole wheat flour that has been ground from soft white wheat)
• 1/2 cup rolled oats
• 2 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 cup brown sugar
• 1 cup skim milk
• 2 whole bananas, mashed
• 1-2 cups fresh or frozen blueberries(I used frozen, no need to defrost)

1.  In a mixing bowl, combine the flour, oats, baking powder, cinnamon and sugar.  Stir together.
2.  Add in the mashed banana and milk.  Stir gently until all ingredients are combined.  Do not overmix.
3.  Fold in the blueberries.
4.  Use an ice cream scoop to scoop into muffin tins (line with liners or grease the pans).
5.  Bake in a an oven that has been preheated to 350 degrees F.  Bake for about 18-22 minutes.  (I noticed that using frozen blueberries will take a bit longer, just keep an eye on them.  Stick a toothpick in a muffin and when it comes out clean they are done!)