1 cup quick cooking rolled oats
1/2 cup all-purpose flour and whole wheat flour
1/4 cup wheat germ
1/2 cup sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cups mashed bananas (make sure they're ripe)
2 egg whites (see my notes)
1/4 cup reduced fat butter or margarine -- melted (not fat-free)
1 cup fresh or frozen blueberries

Preheat oven to 375 F.

Combine oats, flours, wheat germ, sugar, baking powder, baking soda, and salt in a large bowl. Stir well and set aside.

In a small bowl, whisk together bananas, egg whites, and melted butter until smooth. Add banana mixture to dry ingredients and mix until just moistened. Gently fold in blueberries.

Spray large muffin tin with non-stick spray (or use paper muffin cups). Divide batter evenly between 12 muffin cups. Bake for 20 minutes, or until wooden pick inserted in center comes out clean.

Makes 12 muffins.

Stacy's Notes - Made these August 2005. They were really good hot out of the oven. I used instant oats, half cup each flour, 3 medium bananas mashed, and 1 whole egg rather than 2 egg whites. I used a little more than 1 cup frozen berries that I tossed with a bit of the flour mixture, and everything else the same. I baked these in my red silicone muffin pan and they were done after 18 minutes. Really good with a big pat of butter in the middle!

P.S. Made again July 2006, really good. Used quick cook oats and the 2 egg whites this time instead of one egg. Used Parkay lite stick butter, 3 ripe bananas. They were really good!