Makes 12 Muffins
1 1/4 cup oats (regular or steel cut)
1 cup of white whole wheat flour (milder in flavor than traditional whole wheat flour)
1 T baking powder
1/2 tsp sea salt
1/3 cup baking splenda or sugar
1 T fresh lemon zest
1 T of vanilla
1 egg or 2 egg whites
1 cup of skim milk
1/4 cup of vegetable oil
1 cup fresh blueberries (if frozen defrost first)
*Recipe inspiration from Kalyn's Kitchen, one of my favorite health food blogs!
Combine all dry ingredients in a small bowl. In a separate bowl combine egg, milk, oil, and vanilla. Slowly add liquids to they dry ingredients. Pour in a 12 cup muffin pan 3/4 up to the top. Bake at 400 for 15-20 minutes. Let cool on a wire rack.
Update: I made these again and believe they are even better with a "topping" Reserve a few tablespoons of oats and combine with 1 tablespoon of brown sugar. After muffins are poured into the muffin pan, top each muffin with oats and brown sugar mixture.
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