Ingredients

Wet:

• 1 cup of ripe, mashed bananas
• 1 egg
• 1/2 cup of cool water
• 1/2 cup canola or vegetable oil
• 1-2 tsp honey

Dry:

• 1 3/4 cup whole wheat flour
• 1/4 cup quick cook rolled oats
• 1 tsp baking soda
• 2 1/2 tsp baking powder
• 1/4 tsp salt
• ​1 cup fresh blueberries
• 2-3 TBSP of quick cook rolled oats for topping

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Prepare an 18 cup muffin pan with paper muffin liners. (You can use a 12 and 6 cup if that’s what you have)
3. Whisk together all wet ingredients in a large bowl.
4. In a second large bowl, put all dry ingredients (except blueberries – they go in later) and whisk together to combine.
5. Add the dry mixture into the wet mixture in thirds, whisking slightly to moisten after each addition. (DO NOT OVERMIX!)
6. Once all combined, gently fold in the blueberries.
7. Scoop into the muffin tins with a tablespoon. Fill the 18 holes evenly. Approximately 1 TBSP per cup.
8. Lightly sprinkle the extra oats over each muffin 
9. Bake in preheated oven for 12 to 15 minutes. Top should spring back when lightly pressed (or inserted toothpick comes out dry).
10. Remove from muffin tins and cool on a wire rack.