by Kelly J. Larson

Lindsey, our lovely oldest daughter, was my inspiration for creating these Banana, Blueberry and Oatmeal Muffins. She’s six months pregnant with their second child, another precious baby boy, and is diligently avoiding gaining too much weight in the process. What a delightful treat these muffins are for breakfast, without being overly sweet — packed with fruit, nuts and yogurt and quite satisfying. I’m excited to bake many more in the future, and hopefully for our soon-to-be grandson.

They puff up to a nice volume which is important to me for muffins.

Banana, Blueberry & Oatmeal Muffins

• 2 ripe bananas, mashed
• 3/4 cup brown sugar
• 5 ounces plain yogurt
• 3 tablespoons butter, room temperature
• 2 eggs
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon cinnamon
• 3/4 cup quick oats
• 1-1/4 cup flour
• 1/2 cup chopped pecans
• 1 cup fresh blueberries

Preheat oven to 375 F degrees. Mix everything together in a stand mixer in the order listed, except for the blueberries. Gently stir in the blueberries with a large spatula before scooping the batter into a silicone mini muffin tray. (These muffin trays I use are life changing in the kitchen.  I can’t live without them.) Using a large stainless scoop, fill each well. Bake for 18 minutes. (Ovens vary and baking time may need to be adjusted.)

Makes 20 mini muffins, 130 calories each.

Tabletop details: Gingham napkin is from Pier 1 Imports. Wooden serving tray is from Target.