My Gram loved to tweak recipes, not just for taste, but to try to make them healthy too. This is one of our family favorites.
Mary’s Very Berry Muffins
1 1/2 cups rolled oats
1 1/3 cup lowfat buttermilk (or almond milk + 2 Tablespoons lemon juice)
3 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup orange juice
2 banana really ripe and mashed
1 cup raw sugar
1/4 cup olive oil
2 whole eggs
2 cups blueberries (fresh or frozen)
1 cup dried cranberries
The muffins in the picture were sprinkled with Wilton White Sparkling Sugar prior to baking.
Preheat over to 385 degrees for jumbo muffins or 400 degrees for regular muffins. Lightly coat 12 jumbo muffin cups or 24 regular muffin cups with cooking spray or use double liners. Stir together oats and buttermilk in a small bowl and set aside for 5 minutes.
Whisk flour, baking powder, soda, cinnamon, and salt together in a bowl.
Whisk sugar, oil, and egg until smooth. Blend in oat mixture with bananas. Add flour mixture and stir until combined. Gently fold in berries. Bake 15 – 35 minutes (I usually hit around the 28 minute mark with my oven) for large muffins or 15 minutes for regular muffins.
These freeze really well. What we like to do is wrap them in plastic wrap individually and then stick them in a Ziplock freezer bag and freeze.