Oatmeal-Blueberry Muffin

1 cup oat flour
1/2 cup uncooked rolled oats
2/3 cup cooked steel cut oats
1/3 cup Stevia Cane
1 Tbsp baking powder
1/2 tsp sea salt
1/3 cup 2% milk
6oz Chobani Greek Yogurt, blueberry non-fat
2 eggs
1 Tbsp (3 tsp) olive oil
1 cup fresh blueberries
1 tsp ground cinnamon
1/2 tsp Stevita Spoonable (zero calories)

I cook a batch of steel cut oats at the beginning of each week; 1 cup steel cut oats, 1 tbsp almond butter, and 1/2 tsp sea salt, simmered in 3 cups of water for 25 minutes. I cool and place the cooked oats in a container in the refrigerator, and use 2/3 cups with breakfast during the week. I used 2/3 cups of these cooked steel cut oats in this recipe. Cut prep time in half this way.

1. Preheat oven to 425; line 12 muffin cups with paper baking cups, set aside.
2. In medium mixing bowl combine flour, stevia cane, baking powder, baking soda and salt.
3. In medium bowl, using beater, combine yogurt, milk, eggs, oil, and cooked, cooled steel cut oats; combine with dry ingredients. Fold in blueberries. Pour equal amount of batter into each muffin cup (about 1/3 cup batter for each muffin).
4. Combine Stevita Spoonable with 1 tsp of cinnamon and sprinkle over muffins; bake for 20 (25) minutues until lightly browned.

Serving Size: makes 12 muffins