Saturday, December 19, 2020

Cranberry / Oatmeal Breakfast Muffins

 

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.


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1 comment:

  1. 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!
    Miz Helen

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