Cranberry and Oatmeal Breakfast Muffins

Ingredients:
Makes 16-18 regular size muffins or 6-7 jumbo ones

2 ripe bananas, mashed
1  egg
1/4 cup olive oil
1/3 cup low fat organic milk
3/4 cup unrefined sugar
1 cup whole wheat pastry flour (you can substitute 1/4 cup flax seed meal for the flour to increase soluble fiber)
1  3/4 cup oats
3 teaspoons baking powder
1/4 cup walnuts, chopped
1- 1 1/2 cup fresh cranberries
Pinch of cinnamon

Preheat oven to 350F degrees. Line muffin pan with muffin paper cups.

In a bowl combine bananas, milk, oil, sugar and egg. Add dry ingredients, flour, oats, cinnamon and baking powder and whisk until well incorporated. Fold in cranberries and walnuts.

Spoon one to two tablespoons of the mixture evenly into each muffin cup. Bake for 25-30 minutes or until tester comes out clean.

Make sure you remove muffins immediately after they are done. Let them cool on a wire rack.

 
Nutrition facts calculated based on the recipe giving 14 servings. 1 muffin = 1 serving


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