Low Calorie Blueberry Muffins

These sugar-free muffins are a very filling and super tasty (and I mean, even in relation to regular muffins!). It makes 12 dense small/medium (they're fist-sized) muffins that are ~92 calories each. They are absolutely wonderful after being refrigerated over night and are great as an guilt-free on the go breakfast or snack.

Ingredients:
2 & 1/2 Cups of Quick Oats
1 Cup of blueberries
2 Egg whites
1 Teaspoon Baking powder
1 Mashed Banana
3 Tablespoons of Splenda, Stevia or no calorie sugar substitute (optional*)
~1/2 Cup of Water (I usually eyeball it, but the batter should be thicker than molasses or the muffins will be a bit soggy in the middle when finished baking)

Put the quick oats into a blender/food processor and blend until it develops a flour-like consistency. Add the rest of the ingredients except for the blueberries and continue to mix. When the batter is done, stir in the blueberries with a spoon (I prefer to keep the blueberries whole as they give the muffins more volume) and then pour the mixture into a muffin tin with muffin liners. Bake at 355°F for 35 minutes and then allow the muffins cool for 20 minutes before eating.