1cupfrozen blueberries tossed in 2 teaspoons flour
Instructions
Preheat the oven to 375 and line 2 12-cup muffin tins with 18 muffin papers.
In a large bowl (or the bowl of an electric stand mixer), beat together the butter, yogurt and sugars until light and fluffy. Add the eggs and beat well.
In a blender or food processor, process the oats until they are finely ground. Add the baking soda, salt and cinnamon and pulse one or two times until the dry ingredients are combined. Pour the oatmeal into the wet mixture, add flour and mix until just combined.
Mix in the lightly mashed bananas. Stir in the milk and vanilla. Add your mix-in. Divide the batter evenly among the 18 muffin papers.
Bake for 16-20 minutes or until a toothpick inserted in the center comes out clean (watch the muffins carefully since each mix-in can vary the baking time slightly.)
Let the muffins rest in the pan for about 5 minutes and then let cool completely on a wire rack.