Categories: Quick Breads

Ingredients

• Nonstick vegetable oil spray
• 2 1/3 cups quick-cooking oats (I use regular)
• 1 cup whole wheat flour
• 1/2 cup chopped almonds (about 2 ounces)
• 1/4 cup (packed) dark brown sugar
• 1/4 cup sucanat (raw cane sugar
• 2 tablespoons natural oat bran (or wheat bran)
• 2 tablespoons wheat germ
• 1/2 scoop dairy whey or plain bone broth powder
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 1 cup buttermilk
• 1/2 cup grapeseed oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1/3 cup boiling water
• 1 1/2 cups fresh or frozen wild blueberries
• Ingredient Info: Natural oat bran can be found at many supermarkets and at natural foods stores.
• opt:
• 1T lemon juice
• 1/2 t lemon zest
• replace cinnamon with 1/2 or 1 t ground nutmeg

Directions

1. Preheat oven to 375°F. Spray 8 large muffin cups (1-cup capacity) or 18 standard muffin cups (1/3-cup capacity) with nonstick spray.

2. Whisk oats and next 9 ingredients in large bowl.

3. Add buttermilk, oil, egg, and vanilla; whisk to blend.

4. Stir in 1/3 cup boiling water and let stand 5 minutes.

5. Fold in blueberries. Divide batter among prepared muffin cups.

6. Bake muffins until tester inserted into center comes out clean, about 28 minutes for large muffins and 20 minutes for standard muffins.

7. Cool 10 minutes. Turn muffins out onto rack; cool. Serve warm or at room temperature.

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