I have to share my favorite new healthy recipe. Seriously, I’m in love with this one.  It’s got several steps… but it has no processed sugar, all natural peanut butter, and is packed full of fiber.

I’ve spent many a mindless minute searching the internet for a whole wheat muffin recipe and when I stumbled upon this one on Cooks.com I knew I had to try it.  Baking is one of my favorite past times and sometimes my sweet tooth controls my diet, but this recipe allows me to have a happy medium.

Oats ‘n Wheat Blueberry Muffins (kicked up a notch)

1 c. quick-cooking rolled oats
2 small to medium bananas
1/4 c. buttermilk
1/2 c. maple syrup
1/4 c. peanut butter
1 egg, slightly beaten
1 tsp. vanilla extract
1 1/2 c. whole wheat flour
1 tsp. baking soda
½ tsp. cinnamon
1/2 tsp. salt
1 c. fresh blueberries or frozen blueberries without liquid, thawed

Heat oven to 375°F.

In a microwave, heat a jar of peanut butter until it becomes gooey and soft. Set aside to cool slightly.

Grease 12 muffin cups, line with paper baking cups, or use silicon muffin tins.

In a blender, process bananas until liquefied. Add enough buttermilk (1/4 cup or so) and thoroughly blend until the mixture measures 1¼ cups. Transfer mixture to a large bowl. Add rolled oats to banana mixture and let stand for 5 minutes.

In a second bowl, thoroughly mix baking soda, cinnamon, and salt. Add flour and mix well.

In the blender, combine maple syrup and egg; process until liquefied. then add peanut butter and vanilla. Blend well. Pour this mixture (the syrup, oil and egg mixture) into the rolled oats; stir well. Stir in the dry ingredients (flour, salt, cinnamon, and baking soda).

Lastly, fold in the blueberries ( chocolate chips or other fruit).

Fill greased muffin cups about 3/4 full.

Bake at 375°F for 15 to 20 minutes or until a toothpick inserted in center comes out clean.

Makes 12 muffins.

The oats give these muffins such a great texture, yet they were soft and fluffy in the center. I’m in love.

Here are my additional thoughts.  I wanted my kids to eat these muffins and view them as a “treat” so I doubled the recipe, left out the blueberries, and added some semi-sweet chocolate chips.  They thought they were eating a cupcake!  I even duped the neighbors kids into eating them.

I’ve also stuck all the extra muffins in the freezer to offer them as the week progresses.  Just pop a muffin in the microwave for 30 seconds and I’ve got a delicious and nutritious snack.

Oh, and the batch I made with blueberries… also delectable.

Try them… I promise they won’t disappoint!  I think it bears repeating… YUMMO!