Cranberry and oatmeal breakfast muffins

• Vegetarian

• Produce

  • 2 Bananas, ripe
  • 1 cup Cranberries, fresh

• Refrigerated

  • 1 Egg, organic

• Pasta & Grains

  • 1 3/4 cup Oats

• Baking & Spices

  • 3 tsp Baking powder, aluminum free
  • 1 Pinch Cinnamon
  • 1/3 cup Sugar, unrefined
  • 1 cup Whole wheat pastry flour

• Oils & Vinegars

  • 1/4 cup Olive oil

• Nuts & Seeds

  • 1/4 cup Walnuts

• Dairy

  • 1/3 cup Milk, low fat organic

Found on eatgood4life.com

Description

Ingredients

• 2 ripe bananas, mashed
• 1  organic egg
• 1/4 cup olive oil
• 1/3 cup low fat organic milk
• 1/3 cup unrefined sugar
• 1 cup whole wheat pastry flour
• 1  3/4 cup oats
• 3 teaspoons aluminum free baking powder
• 1/4 cup walnuts, chopped
• 1- 1 1/2 cup fresh cranberries
• Pinch of cinnamon

Directions

• Preheat oven to 350F degrees. Line muffin pan with muffin paper cups. In a bowl, with a wire whisk, 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. With a medium cookie scoop, fill each muffin cup 3/4 of the way. 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.