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Blueberry Banana Bran Breakfast Muffins
1 ½ cups all-purpose flour
½ cup sugar
1/4 cup oat bran
2 teaspoons baking powder
½ teaspoon salt
1 cup mashed ripe bananas (about 3)
½ cup fat free plain yogurt (if you want more sweetness, use fat free vanilla yogurt)
1 large egg
2 tablespoons vegetable oil
2½ teaspoons fresh lemon juice
1½ cups fresh blueberries or 1 1/2 cups frozen blueberries, unthawed
Preheat your oven to 400°F. Line a muffin pan with paper liners. Combine the dry ingredients (flour through salt) in a medium bowl, whisking to thoroughly blend.
In a large bowl, place mashed bananas, yogurt, egg, oil, and lemon juice and mix well. Fold in blueberries being careful not to break them.
Divide the batter amongst the 12 muffin papers for full-sized muffins.★ Bake muffins in the preheated oven until a toothpick inserted in the center comes out clean, approx. 20 minutes, but check on them at 15 min.
★If you want your muffins a little smaller for portion control, divide the batter amongst 1½ muffin pans to make 18 muffins.
