summer cherry berry oatmeal muffins
This recipe for cherry oatmeal muffins is one of my favourites for summer. They're the perfect, kid-friendly-size, full of flavour and packed with a high nutrition content. Think cooked oatmeal, but in the form of a muffin… so moist and just as tasty the next day!
1 cup old fashioned rolled oats
½ cup whole wheat flour
½ cup all purposed flour
½ cup brown sugar
1 tsp. baking soda
1½ tsp. baking powder
½ tsp. salt
1 cup mashed ripe bananas (about 3 small)
1 pouch Baby Gourmet Summer Cherry Banane and Spinach Puree
¼ cup butter, melted
½ tsp. vanilla
1 cup fresh or frozen blueberries
Preheat oven to 375F. Line 12-cup or 24-mini muffin tin with paper cups or spray with cooking spray and set aside.
In a large bowl combine oats, both flours, brown sugar, flaxseed, baking powder, baking soda and salt. Mix well and set aside.
In a medium bowl, whisk together bananas, Baby Gourmet, butter, egg, and vanilla. Add banana mixture to dry ingredients and stir just until combined. Gently fold in blueberries.
Divide batter among muffin cups and bake for 20 minutes (15 minutes for minis), or until a wooden pick inserted in the center comes out
Makes 12 muffins or 24 minis