Instructions: Preheat oven to 400 degrees. Spray a 12 cup muffin tin with PAM . In a large bowl, thoroughly mix the the rolled oats with the whole wheat flour,
brown sugar, baking powder, ginger, cinnamon and salt. Add the blueberries if using, and stir gently until they are distributed evenly in the mixture.. In a small bowl, stir together the milk, banana, oil and egg or substitute until blended. Add liquid ingredients to dry ingredients and stir until just moistened, about 20 strokes. Spoon batter into the muffin cups, dividing evenly. Bake for 15 to 20 minutes , or until a wooden toothpick comes out clean. Cool in the tin for 3 minutes, then to rack or table.

Makes 12 muffins, per muffin 154 calories (21% from fat) 3 g. fat,3

*I have not used blueberries in my making but without this is a dense, flavorful muffin, great for a quick breakfast.

** I use Egg Beaters which would reduce the fat content somewhat.

for Sweet and Savory Low Fat Muffins & Spreads, Bea Ojakangas.

I hope you enjoy these muffins, Bea Ojakangas is one of Minnesotas FAVORITE cooks and this book is available at Amazon.

Full of reduced fat muffins and spreads!

the recipe I tried. I did not use the blueberries. I also added 1/4 cup flax seeds.

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