Super Antioxidant Enhanced Blueberry Muffins

I tweaked this recipe to make these SUPER HEALTHY. ALL of my kids LOVE THEM!! NO SUGAR:) either!

Changes-Instead of sugar I used honey
Instead of Oat Flour I used flaxeed
Instead of buttermilk I used plain yogurt
Instead of Canola Oil I used Smart Balance Oil

Additions:
Added 1 tsp of cinnamon

Ingredients
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup of honey
1/4 cup ground flaxeed
1/4 cup quick cooking oats
1/4 cup wheat germ
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 and 1/2 cup blueberries (I used freeze dried and you can also use frozen)
1/2 cup chopped walnuts
1 RIPE banana mashed
1 cup plain yogurt
1 egg
1 tablespoon smart balance oil
1 teaspoon vanilla extract
1 tsp of cinnamon
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups.

In a large bowl, stir together the all-purpose flour, whole wheat flour, honey, flax, quick-cooking oats, wheat germ, baking powder, baking soda and salt. Gently stir in the blueberries and walnuts. In a separate bowl, mix together the mashed banana, yogurt, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.
Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched.