CRANBERRY AND OATMEAL BREAKFAST MUFFINS
YIELD: 16-18 MUFFINS TOTAL TIME: 40 MINUTES
2 ripe bananas, mashed
1 organic egg
1/4 cup coconut oil, melted
1/3 cup milk of choice
1/3 cup unrefined sugar
1 cup whole wheat pastry flour
1 3/4 cup rolled oats
3 tsp aluminum free baking powder
1/4 cup walnuts, chopped
1- 1 1/2 cup fresh cranberries
Pinch cinnamon
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.
please consider sharing our post
shared this post at
twitter / pinterest twitter like --- done
Your Cranberry Oatmeal Breakfast Muffins look delicious! Hope you had a great Christmas and thanks so much for sharing with us at Full Plate Thursday,516. We hope to see you back here again soon!
ReplyDeleteMiz Helen