Fruity Oat Muffins

I love muffins. I love fruit. I also love when my clothes fit. I have been craving cupcakes, but when I saw these muffins on Elly's blog, I decided I needed to make them instead of cupcakes if I want my clothes to fit. I made some changes, which I have noted in italics. Check out Elly's Vintage Victuals blog for the original recipe.
They totally hit the spot, without busting up my diet (*again*). Well, I did eat 3 right away....not sure how diet-friendly that is.

Ingredients:

1 1/2 cups unbleached whole wheat flour

1 cup oats, rolled or quick (I used old fashioned oats)

1/4 cup brown sugar, packed

1/4 cup sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon
1 teaspoon ground flax seeds

2 eggs

1/4 cup apple sauce

1/4 cup buttermilk or fat free sour cream (I used sour cream since that is what I already had)

1 cup mashed ripe bananas (I just used one banana)

1 1/2 cups blueberries, fresh or frozen 1/2 a mango, diced and mashed

Directions:
Pre-heat your oven to 400 degrees. Spray your muffin tins with non-stick spray, or line them with paper liners. (I am partial to silicon muffin pans, no liners. I just spray them and easily pop out the muffins after they've cooled a bit.)

Mix the dry ingredients together in a large bowl.

In a small bowl, mix the eggs, apple sauce, sour cream, and fruit (except for the blueberries) together. Pour into the dry ingredients and mix until just combined. Gently fold in the blueberries.

Fill each muffin tin about 2/3 full (I filled mine pretty much all the way...I like big muffins).



Bake for about 17 minutes, until a toothpick inserted in the center comes out clean (unless you poke it into a blueberry!).