Red and Blue Oatmeal Muffins

Ingredients:

3/4 cup all-purpose flour

3/4 cup of Whole Wheat Flour

1cup Quaker® Oats (quick or old fashioned, uncooked)

1/2 cup granulated sugar or organic sugar

1 Tbsp baking powder

1 cup soy vanilla milk

1/4 cup banana

1 Tbsp Flax seed

1 tsp vanilla

1/2 cup fresh blueberries

1/2 cup sliced fresh strawberries

12 tsp cinnamon-sugar divided (optional)

Directions:
Heat oven to 400ºF. Line 12 medium muffin cups with paper baking cups. Mix 1 Tbsp. of flax seeds to 2 Tbsp of water, stir and set aside. In large bowl, combine flour, oats, sugar and baking powder; mix well. In small bowl, mash banana with a fork, add milk, flax seed and vanilla; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not over mix.) Gently stir in blueberries and strawberries.

Fill muffin cups three-fourths full. Sprinkle batter in each muffin cup with 1 teaspoon cinnamon-sugar (optional). Bake 18 to 20 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm.