A healthy breakfast that will power you through the morning includes both whole grains and protein. Bake these tasty and filling muffins over the weekend to have them on hand for weekday breakfasts on the go for the whole family. For an extra protein kick, pair a muffin with ½ cup of no-sugar-added Greek yogurt.

INGREDIENTS

• 1 ½ cups all-purpose flour

• ¾ cup rolled oats

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• 1 egg

• ¾ cup milk

• ½ cup brown sugar

• ¼ cup cooking oil

• ½ teaspoon vanilla

• ¾ cup blueberries

INSTRUCTIONS:

1. Grease 12 2-1/2-inch muffin cups or 36 1-3/4-inch muffins cups, or line them with paper bake cups. Set aside.

2. Stir together flour, rolled oats, baking powder, baking soda and salt in a bowl. Make a well in the center of the mixture.

3. Combine egg, milk, brown sugar, oil and vanilla in another bowl. Add egg mixture all at once to flour mixture. Stir just until moistened. The batter should be lumpy. Fold blueberries into the batter. Spoon the batter into the prepared muffin cups, filling each 3/4 full.

4. Bake in a 400-degree oven for 16 to 18 minutes for 2-1/2-inch muffins or 10 to 12 minutes for 1-3/4-inch muffins or until done. Cool in muffin cups on a wire rack for 5 minutes; remove muffins from cups.

Makes 12 regular-size or 36 small muffins.

Nutrition Facts (per serving; 1 regular-size muffin or 3 small muffins):
Calories: 160; Fat: 6g; Carbs: 24g; Protein: 3g

Recipe Card for Blueberry Oatmeal Muffins

Source: navigatewell.com