Makes – 12
These whole grain muffins are a great way to use up those overripe bananas that are going black on your counter. The added health beneifits of blueberries, barley flour and oat flakes make these muffins heart healthy and a source of fibre. Each muffin contains 4.5 g of fibre.
¾ cup plain 0% fat Greek yogurt
½ cup dark brown sugar , packed
Approx. 2 medium really ripe banana mashed to equal ¾ cup
1 omega-3 egg
1 cup large flake oats
1 cup whole grain barley flour – see professional home economist tips below
¾ cups ground flaxseed
2 Tbsp oat bran – see professional home economist tips below
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1 ¼ cup fresh or frozen blueberries – see professional home economist tips below
- Preheat the oven to 375° F 180° C. Line a muffin pan with paper muffin cups or lightly oil.
- In a large bowl whisk together the yogurt, brown sugar, mashed banana, and egg. Stir in oatmeal and let sit for 10 minutes.
- In a small bowl whisk together the whole wheat or barley flour, ground flaxseed, oat bran, baking powder, baking soda, and cinnamon.
- Add the flour mixture to the oatmeal mixture and stir till just combined. Fold in the blueberries.
- Scope batter into muffin cups. Bake for 20-25 minutes or until done. Remove from pan and cool on a wire rack. Store in an airtight container for up to 3 days or freeze up to 2 months. They taste better warmed.
Professional home economist tips
Whole grain barley flour is a source of fibre and makes this muffin a whole grain muffin.
No barley flour? You may substiture whole wheat flour. If you do, switch the oat bran out and use wheat germ to make this muffin a whole grain muffin. Or use stone ground whole wheat flour which has the wheat germ already in it, then use the oat bran as the recipe indicates.
I buy my barley flour at the Bulk Barn.
When using frozen blueberries don’t thaw them out. Add frozen right out of the freezer and folded into the batter.
Frozen blueberries are less expensive out of season. I use fresh local when they are abundant in Ontario in the summer months and early fall, then switch to frozen Canadian blueberries in the winter and spring months.