Banana Blueberry Muffins
1 cup quick-cooking rolled oats
2 small to medium bananas
1/4 cup milk
1/2 cup maple syrup
1/4 cup peanut butter
1 egg, slightly beaten
1 tsp. vanilla extract
1 1/2 cup whole wheat flour
1/2 cup natural Whey Crisps
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 cup fresh blueberries or frozen blueberries without liquid, thawed
Heat oven to 375 F.
Grease 12 muffin cups, or 24 mini muffin pan.
In a blender, process bananas until liquefied. Add milk and thoroughly blend , pour mixture into a large bowl. Add rolled oats to banana mixture and let stand for 5 minutes.
In a second bowl, thoroughly mix baking soda, cinnamon, and salt. Add flour and whey crisps, mix well.
In the blender, combine maple syrup and egg; then add peanut butter and vanilla. Blend well. Pour this into the rolled oats; stir well. Stir in the dry ingredients (flour, salt, cinnamon, and baking soda).
Lastly, fold in the blueberries. Fill greased muffin cups about 3/4 full.
Bake at 375 F for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Makes 12 muffins. Or 24 mini muffins