1 c. quick-cooking rolled oats
2 small to medium bananas
1/4 c. buttermilk
1/2 c. maple syrup
1/4 c. peanut butter
1 egg, slightly beaten
1 tsp. vanilla extract
1 1/2 c. whole wheat flour
1 tsp. baking soda
½ tsp. cinnamon
1/2 tsp. salt
1 c. fresh blueberries or frozen blueberries without liquid, thawed

Heat oven to 375°F.

In a microwave, heat a jar of peanut butter until it becomes gooey and soft. Set aside to cool slightly.

Grease 12 muffin cups, line with paper baking cups, or use silicon muffin tins.

In a blender, process bananas until liquefied. Add enough buttermilk (1/4 cup or so) and thoroughly blend until the mixture measures 1¼ cups. Transfer mixture to 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 mix well.

In the blender, combine maple syrup and egg; process until liquefied. then add peanut butter and vanilla. Blend well. Pour this mixture (the syrup, oil and egg mixture) 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.

Variation: Substitute raisins or craisins for blueberries—they’re a bit drier but great with coffee!

Submitted by: Scott Steinbach