Hearty, Healthy Morning Muffins

Once a creature of the night, I now enjoy waking up early even on the weekends. I contribute this to my husband and two dogs who are all early risers. I can't sleep through the light clip clipping of the pups feet pacing down the hallway as they eagerly wait for their breakfast. My mother would say my new attitude is a miracle after spending my adolescent years waiting for me to groggily emerge from my bedroom mid to late morning. But now there is something so satisfying about rising with the sun and getting a head start your day.

Yesterday, as our black coffee was brewing, I had the urge to take the huge basket of blueberries I recently purchased and bake a breakfast treat. I love the way fresh blueberries explode in your mouth when baked, and at this time of year you can afford to purchase a big bunch of them and get creative in the kitchen (and buy extra to freeze!).




To make these muffins you'll need:

1 cup whole wheat flour
1/2 cup all-purpose flour
1 cup regular oats
3/4 cup packed brown sugar (I used just a little less)
1 tablespoon wheat bran
2 teaspoons baking soda
1/4 teaspoon salt
1 cup plain fat-free yogurt (I only had 1/2 cup and substituted the other half with light sour cream)
1 cup mashed ripe banana (about 2)
1 large egg
1 cup blueberries
3/4 cup chopped walnuts
3 tablespoons ground flaxseed (about 2 tablespoons whole)


Preparation:

Preheat oven to 350°.
Place 18 muffin cups liners in muffin cups; coat liners with cooking spray.
Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of mixture. Combine yogurt, banana, and egg; add to flour mixture, stirring just until moist. Fold in blueberries and walnuts. Spoon batter into prepared muffin cups. Sprinkle evenly with flaxseed. Bake at 350° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.