Victory Muffins!

So I have been posting less.   We are a YMCA family.  We are at the Y everyday working out, playing, hitting the waterpark.  Its just what we love to do.  I use to play comptetive sports so when I am at the gym that all come back to me.  I use to train around 8 hours a day and looked like I live for sports.  But I am one of the ladies who breaks down after having childern.  ive had multiple surgeries and health problems related to my choice to have babie, which by the way I happily accept all of the problems to have my kiddos.  Long story short I got a JOB.  The YMCA offered me a group trainer position and cardio fit cross training.  I work 3-4 nights a week from 4:30-7.  Its a much better fit for my famiy compares to the PD.  I work 10 hours a week instead of 36 and the nights my husband isn't home yet from work to watch the kids I get to take them to work so they can go to the learning center!  Its a win win.  PTL

So onto the muffins!

I've made these quite often this summer. They are a lovely, firm textured muffin.

You can substitute a 1/4 cup ground flax, wheat germ or bran for 1/4 cup of the flour to make them more nutrituous if you like.

One more thing to note - I distribute the blueberries between the muffin cups rather than folding them into the batter

• 1 1/4 cups flour (can use part whole wheat flour if desired)
• 1 cup oatmeal
• 2/3 cups granulated sugar
• 1 1/2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 egg
• 1 cup mashed ripe bananas
• 1/2 cup buttermilk
• 1/3 cup butter or margarine, melted
• 1/2 cup chopped pecans
• 1 cup fresh or unthawed frozen blueberries
• Pecan topping if desired ( Mix together: 1/4 cup oatmeal, 1/3 cup brown sugar, 1/4 cup chopped pecans)

1. Combine dry ingredients in mixing bowl.
2. Mix well.
3. Beat together banana, buttermilk, egg and melted butter until smooth.
4. Add to dry ingredients and stir just until blended.
5. Stir in chopped pecans.
6. In oiled muffin tins, fill cups 1/2 full. This makes 1 doz. medium sized muffins so you will have some batter left over for the next step.
7. Top with 3 blueberries and then fill cups with remaining batter.
8. Top each cup with 3 more blueberries
9. Sprinkle with pecan topping if desired.
10. Bake at 375º F for about 20 to 25 minutes. (A toothpick inserted into a muffin will come out clean)
11. Remove from cups and cool on rack.