Muffins, oh yeah.

INGREDIENTS

The Dry

• 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour
• 3/4 cup white sugar (organic)
  
• 1/4 cup oat bran
• 1/4 cup quick oats or granola
  
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup blueberries
• 1/2 cup chopped nuts (I like pecans)
  

The Wet

• 1 banana, mashed
• 1 egg
• 1 teaspoon vanilla extract

• 1 cup buttermilk
• 1 tablespoon vegetable oil
• OR
  
• 1 cup of light coconut milk
• 1 tbls of coconut oil
  

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups.
2. In a large bowl, stir together the The Dry [all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, baking powder, baking soda and salt. Gently stir in the blueberries and nuts]
   
3. In a separate bowl, mix together the Wet [mashed banana, buttermilk, egg, oil and vanilla]
   
4. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.
5. Bake for 15 to 18 minutes in the preheated oven or until the tops of the muffins spring back when lightly touched.