Baked Banana Blueberry Oatmeal Muffins

This recipe is a delicious take on your classic blueberry muffins. The banana helps to add moisture while the oats add a delicious texture to the muffins. The recipe is easy to make and ready to grab and go in the morning or as a midday snack.

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COOK TIME: 30 mins

PREP TIME: 20 mins

YIELDS: 12 muffins

Ingredients:

• 2½ cups Quaker® Old Fashioned Oats
• 3/4 cup toasted coconut chips
• 3 very ripe bananas
• 1/2 cup applesauce
• 1/4 cup light agave nectar
• 1½ teaspoons ground cinnamon
• 1½ teaspoons ground ginger
• 1 teaspoon kosher salt
• 1 cup fresh blueberries

Instructions:

• Preheat the oven to 375 F. Lightly oil a 12-cup muffin pan and set aside.

• Mix the oats and coconut chips together in a medium bowl and set aside.

• Place the bananas, applesauce, agave nectar, cinnamon, ginger and salt in a blender and purée into a creamy custard. Pour the custard into the bowl with the oats and coconut, and mix well. Fold in the blueberries, then divide evenly among the muffin cups.

• Bake for 25 to 30 minutes until golden on top and slightly firm. Remove from the oven and cool for 10 to 15 minutes, just to allow the oats to set up.

Notes:

• TECHNIQUE TIP: Let the muffins cool for 10 to 15 minutes to allow the oats to set up within the muffin. Check the muffins around the 25-minute mark to see if the tops are golden on top.

• SWAP OPTION: You can swap out the blueberries for any other kind of soft fruit.

Source: Today Show Food - Carla Hall