Blueberry Oatmeal Muffins

• 14 cup dark brown sugar, packed
• 34 cup french vanilla yogurt, fat-free
• 12 cup mashed banana
• 14 cup canola oil
• 1 egg
• 34 cup quick-cooking rolled oats
• 1 cup all-purpose flour
• 34 cup whole wheat flour
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 12 teaspoon baking soda
• 14 teaspoon salt
• 34 cup blueberries

1. in a bowl, whisk together sugar,yougurt, banana, oil and egg, stir in oats, let stand for 10 minutes.
2. in a large bowl, whisk togwther all-purpose and whole wheat flours, baking powder, cinnamon, baking soda, and salt.
3. pour yogurt mixture over top, sprinkle with blueberries and stir just until dry ingredients are moistened.
4. spoon into paper-lined muffin cups.
5. bake in centre of 375*F oven until tops are firm to the touch, about 20 to 25 minutes.
6. remove from pan let cool on rack.
7. Make Ahead: store in airtight container for up to 3 days or wrap individually in plastic wrap and freeze in airtight container for up to 2 months.

brown sugar, vanilla yogurt, banana, canola oil, egg, oats, flour, whole wheat flour, baking powder, cinnamon, baking soda, salt, blueberries

Taken from www.food.com/recipe/blueberry-oatmeal-muffins-386131 (may not work)