Banana Blueberry Oatmeal Muffins

• 3 whole Ripe Bananas, Peeled
• 3/4 cups Low Fat Milk (1%)
• 2 whole Eggs
• 1 Tablespoon Vanilla Extract
• 1-1/2 cup Old Fashioned Oats
• 1/2 cups Brown Sugar
• 3 teaspoons Baking Powder
• 1 cup Blueberries

1. 1. Preheat oven to 400 F. Line a standard 12 cup muffin tin with liners. In a large bowl, mash banana until there are no large chunks. Add milk, egg and vanilla. Stir until evenly combined.
2. 2. Add oats, brown sugar and baking powder. Mix until evenly combined. Add blueberries and fold them in to combine. Note: Mixture will be loose but that's OK.
3. 3. Fill liners until each is about 2/3 full. Wipe off any spills on the top of the pan and place pan in the oven until the edges are golden brown, about 20 minutes. Remove pan from oven. Remove muffins from muffin pan and let them cool.
4. 4.Once cool, store at room temperature or in the fridge for up to 3 days. Enjoy!
5. Note: If you are gluten-intolerant make sure to use gluten-free oats.

bananas, ube, eggs, vanilla, oats, brown sugar, baking powder, blueberries

Taken from tastykitchen.com/recipes/breakfastbrunch/banana-blueberry-oatmeal-muffins/ (may not work)