Ingredients

• 3 cups old-fashioned rolled oats (gluten-free)
• 1/2 cup brown sugar
• 2 tsp baking powder
• 2 large bananas
• 1 cup milk
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup blueberries

Preparation

Preheat the oven to 375°F. Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, combine the oats, brown sugar, and baking powder. Whisk until they’re thoroughly combined. Set aside.
In a large bowl, mash the banana until it’s smooth. Add the milk, eggs, and vanilla extract and whisk well. Pour the dry ingredients into the wet ingredients and stir. Fold in the blueberries.
Use an ice cream scoop to transfer the batter to the muffin tin. Bake until the muffins for 25 to 30 minutes. The muffins will be golden on top but chewy inside.
Enjoy immediately or store in the refrigerator for up to 5 days. These muffins can also be frozen for up to 3 months.