Preheat oven to 200 degrees C . Grease 12 muffin pans or line with paper muffin cups.
In a medium bowl, mix buttermilk with wheat bran. In another bowl, beat together egg, sugar, oil, banana and vanilla essence.
In a large bowl, stir together flour, oats, bicarb soda and baking powder. Stir buttermilk mixture and egg mixture into flour mixture until flour is just moistened. Stir in walnuts and blueberries. Spoon batter evenly between muffin pans
Bake in preheated oven for 20 minutes, or cooked when tested with a skewer.
Crispy yet moist texture...my toddler son loved them! The banana flavour was not strong enough so I may need to add an extra one next time. Used frozen blueberries and made them cupcake size for little hands to hold. - 21 Aug 2009
Have saved this as a favourite. We made these this morning as our first School Holiday project. Great fun to make and are soooo yummy! We didn't have any blueberries so used canned drained boysenberries - the muffins went a bit purple but still tasted great!! - 05 Jul 2009