i really, really wanted to make these this past weekend.  BUT.  a lady at the grocery store, who must have heard me talking, beat me over to the discounted produce section, picked up the very last bag of ripe bananas, AND PUT THEM IN HER CART.

i almost tackled her.

INSTEAD, i shot her a dirty look & impatiently waited 3 days until i could get my hands on some ripe bananas.

these are a great breakfast & with no added sugar, plenty of wholesome oatmeal & fresh fruit, i’d say they’re pretty healthy too.

adapted from stephanie cooks
(makes 12 large “muffins”)

3 very ripe mashed bananas
1 cup milk (i used 1%)
2 eggs
3 cups oatmeal
2 tsp vanilla
1/2 tsp cinnamon
pinch of salt
4 oz blueberries
turbinado sugar, for garnish (optional, but it makes them sparkle a little bit.  i like that.)

1.  preheat oven to 375°.  line muffin pan with cupcake liners.

2.  mix everything, but blueberries together in a large bowl.  then, gently fold in the blueberries, try to not split them open.

3.  pour in to prepared muffin pan & sprinkle with turbinado (if using) & bake for 30 minutes, until they are just starting to brown around the edges & are firm to the touch.