Bananaberry Bombs (Blueberry Banana Muffins)
Contributed by Diane S.

1 cup quick-cooking rolled oats
1/2 each all purpose flour and whole wheat flour
1/4 cup wheat germ
1/2 cup sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cups mashed bananas (make sure they are ripe)
2 eggs white
1/4 cup reduced-fat butter or margarine, melted (not fat free)
1 cup fresh or frozen blueberries

Preheat oven to 375 degrees

Combine oats flours, wheat germ, sugar, baking powder, baking soda, and
slat in a large bowl.  Stir well and set aside.

In a small bowl, whisk together banana, egg whites, and melted butter
until smooth.  Add banana mixture to dry ingredients and mix until just
moistened.  Gently fold in blueberries

Spray large muffin tine with non-stick spray (or use paper muffin
cups).  Divide batter evenly between 12 muffin cups.  Bake for 20
minutes, or until wooden pick inserted in center comes out clean.

Makes 12 muffins

Per Muffin:  173 calories, 3.1 g fat, 33.5 g carbohydrate, 4.5 g
protein, 269 mg sodium, 4 mg cholesterol.  Calories from fat:  15.3%