Hearty Blueberry Muffins

I made these muffins this morning and they were so yummy and they stick to your ribs better than regular blueberry muffins. These are what Matt calls "horse food" because they have oats in them, but oh well, I LOVED them! Give them a try!

Blueberry Muffins

Yield: 12 muffins

Preheat oven to 400 (375 if using a dark pan). Spray pan with nonstick spray.

In a medium bowl combine:
1 1/2 c. whole wheat flour
1/2 c. sugar
1/3 c. oat bran
1/3 c. quick oats
1/4 c. wheat germ
1 1/8 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
mix together, then add 1 cup blueberries (frozen, fresh, or canned)

In a separate bowl combine:
1 medium banana-mashed
1/2 c. natural applesauce
1 c. fat free milk
1 T. lemon juice
1 egg white
2 tsp. olive oil
1 tsp. vanilla

Form a well in the dry ingredients, and add wet ingredients. Mix just until blended. It is important not to overmix! Spoon into prepared muffin pan and bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.

Adapted from BodyForLife.com