Blueberry-Oat Muffins

If wheat germ is not a staple in your pantry, you can save some money by eliminating it altogether from the Blueberry-Oat Muffin recipe. Or substitute wheat bran for a similarly wholesome addition.

Ingredients

1 cup all-purpose flour

1 cup rolled oats

1/2 cup sugar

1 1/2 tsp baking powder

1 tsp baking soda

1/4 cup wheat germ

1/4 tsp salt

2 egg whites

2 cup mashed bananas (about 4 small bananas)

2 Tbsp vegetable oil

1 cup fresh or frozen blueberries

Directions

1. Preheat oven to 375°F. Grease 12 muffin cups. Combine flour, oats, sugar, baking powder, baking soda, wheat germ and salt in a large bowl. Stir well.

2. Combine egg whites, bananas and oil in a medium bowl. Beat with an electric mixer set at medium speed until well mixed, about 1 minute.

3. Stir egg mixture into flour mixture, mixing just until moistened. Add blueberries; stir gently.

4. Fill muffin cups two-thirds full of batter. Bake until tops spring back when lightly touched, about 20 minutes.