You can mix the batter and refrigerate overnight. In the morning fold in fresh blueberries, bake and enjoy!

2 1/2 c. whole wheat flour
1 1/2 c. rolled oats
2 t. baking soda
1/8 t. salt
1/4 t. ground mace or nutmeg
1 c. honey
1 c. canola oil
6 mashed ripe bananas
1 T. pure vanilla extract
2 c. fresh blueberries

Combine dry ingredients in a large bowl. In a separate bowl, blend together the honey, oil, bananas and vanilla. Add the wet ingredients to the dry ingredients mixing only til the ingredients are combined (a good muffin batter should be lumpy). Cover and refrigerate overnight or proceed to bake now. To bake, set your oven at 350°. While it preheats, bring your batter to room temperature and grease and flour muffin tins (if you prefer, you may use liners). Gently fold the blueberries into the batter. Fill each muffin cup at least 3/4 full (these muffins do not rise very much). Bake for about 30-45 minutes. Test with a knife. The point should come out clean when the muffins are ready.
(makes 16-20 muffins)

Low-fat, whole wheat banana blueberry muffins recipe published in our August, 2008 Menu Minder, Issue #298.