4 tbs nonfat plain greek yogurt or fat-free sour cream

1/4 c low-fat buttermilk

2 eggs

1/2 c whole-wheat white flour OR whole-wheat pastry flour

1 c ground oat bran

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1/2 tsp salt

4 ripe bananas

1/4 c brown sugar

1/4 c chia seeds

1 c fresh OR frozen blueberries

Preheat the oven to 375 degrees.

Spray a standard muffin tin with nonstick oil spray.

In a med bowl, whisk together the yogurt, buttermilk, and eggs.

In a second bowl, stir together the flour, oat bran, baking powder, baking soda, and salt.

In a third bowl, mash the bananas with a fork, potato masher, or your hands. Fold the brown sugar into the mashed banana. Add the buttermilk mixture and stir until well combined.

Sprinkle the flour mixture over the banana mixture and gently fold to combine, being careful not to overmix. Gently fold in chia seeds and blueberries.

Divide the batter evenly among 12 muffin cups.

Bake for 20-25 minutes, until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean. The insides will be very moist when you take the muffins out of the oven, but they will firm up once cooled.

The muffins can be frozen in an airtight container or sealed freezer bag, or individually wrapped for up to 2 months.

12 servings 125 calories per serving