I have been sick for a few days with the flu so that meant no gym, no baking and no cooking.....but today that I have been feeling a bit better so I felt like making this banana and oatmeal muffins. I made these muffins a while back, when I first started the blog, although today I felt like making them slightly different so I made a few changes to the original recipe.
Since it is cranberry season I added fresh cranberries to the batter rather than the apples and dried cranberries. What a success. My husband loves them and my kids are eating them by the minute, thank goodness they are pretty healthy....... I don't think they will last more than one day :-)
You can make these muffins with which ever fruit you prefer. They are very versatile, which is one of the things I like the most, plus they also take no time to put together, MAX 10-15 minutes total.....no joke!
Anyhow I will leave you with these amazing and awesome cranberry muffins so until my next entry.
Enjoy!!
Before and after baking. These cranberry muffins were so good!! Excellent for breakfast.
You can use any fruit you like in these muffins. They are very versatile :-)
These are a fabulous alternative for breakfast on the go, they are pretty healthy. Good on soluble fiber to low in cholesterol :-) My husband takes 3-4 each morning.
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
1/3 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 16 servings. 1 muffin = 1 serving
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