Banana Blueberry Muffins

• 3/4 cup all purpose flour
• 1/2 cup whole wheat flour
• 1 cup Quaker oats
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3/4 cup rice milk (or regular or soy milk)
• 4 tbsp. earth balance, melted
• 1 1/2 tsp. egg replacer mixed with 2 tbsp. water (or 1 egg)
• 1 teaspoon vanilla
• 2 ripe bananas, mashed
• 1 cup fresh blueberries

Preheat oven to 400°F.

Grease 12 muffin cups or line with paper muffin cups.

Combine first 6 ingredients in a large bowl. Whisk milk, melted butter, egg replacer and vanilla in a medium bowl. Add the wet mixture into the dry ingredients, stirring until just combined. Carefully fold in bananas and blueberries. Divide batter among prepared muffin cups.

Bake until a toothpick inserted into centers of muffins comes out clean, about 20-25 minutes.

Transfer to rack to cool. Serve warm or at room temperature.

Yields 12 muffins.