Blueberry Banana Muffins

When our oldest daughter was a toddler, she would ask to eat these muffins for breakfast, lunch, dinner and snacks.  Made with wheat flour, oat bran, wheat bran, and oatmeal these muffins are not only delicous, but very nutritious.

I make an extra large batch, let the muffins cool and then store them in plastic storage bags in the freezer.  Then, when the kids need a quick snack, I just warm them for 15 second in the microwave.

Blueberry Banana Muffins

Serves 24

1 1/2 cup all-purpose flour

1 1/2  cup whole wheat flour

1 1/2 cup white sugar

1/2  cup oat bran

1/2 cup quick cooking oats

1/2 cup wheat bran

2 teaspoons baking powder

2 teaspoons baking soda

1/2 teaspoon salt

2 cups blueberries

2 bananas, mashed

2 cups buttermilk

2 eggs

2 tablespoons vegetable oil

2 teaspoons vanilla extract

Preheat the oven to 350 degrees.  Grease two 12 cup muffin pans, or line with paper muffin cups.

In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, wheat bran, baking powder, baking soda and salt. Gently stir in the blueberries. In a separate bowl, mix together the mashed banana, buttermilk, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.

Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched.