Directions:
1. Preheat oven to 400F. In a large mixing bowl, combine eggs, bananas, and yogurt.
2. In a separate bowl, combine flour, oats, wheat germ, brown sugar, baking powder, baking soda, salt, and cinnamon.
3. Add dry ingredients to the wet, lightly mixing until just combined and still slightly lumpy. Stir in blueberries.
4. Line muffin tins with paper liners or grease with cooking spray.
5. Fill cups 2/3 of the way full.
6. Bake mini muffins for 8 minutes and regular-sized muffins for 15-17 minutes, until a toothpick comes out clean. If not freezing, best eaten within a day or two!
Recipe via The Sweets Life