Cranberry Recipes Part One: Banana Pecan Cranberry Muffins

Spending a lot of time at home has certainly got me baking again. Here is one of two cranberry recipes I have developed in the past week (stay tuned for part two coming soon!) These delicious muffins are not only easy to make, but they are a good source of fiber and low in fat too. They freeze well and taste great warmed in the microwave and spread with a bit of butter or almond butter for a filling breakfast or snack. 

Ingredients:

2 cup rolled oats (old fashioned, not quick, use a gluten-free oats such as Bob's Red Mill if you are on a gluten-free diet)

3/4 cup oat flour (use a gluten free brand such as Bob's Red Mill if you are on a gluten-free diet)

3/4 teaspoon baking soda

3 large sized over ripe bananas, mashed

6 tablespoons liquid egg white

¼ cup (packed) brown sugar

2 tablespoons milk (I used unsweetened vanilla almond milk)

1 tablespoon vanilla extract

1/3 cup finely chopped pecans

¼ cup dried cranberries

cooking spray

Directions:

Preheat oven to 350 degrees. Combine the oats, oat flour, baking soda, baking powder and protein powder in a small bowl.  In a large bowl, mix together the mashed banana, brown sugar, egg whites, milk and vanilla. Add the oats/flour mixture to the wet ingredients and mix well. Stir in the nuts and cranberries. Spoon into 12 regular or 6 jumbo size muffin pan cups  coated with cooking spray and bake on the bottom rack of the oven for about 35-45 minutes, until top is firm, lightly browned and a toothpick comes out mostly clean when inserted into the center. Store in the refrigerator for best shelf life

Makes 12 regular or 6 jumbo muffin

Serving size 1 regular sized muffin Calories 165 Protein 7 g Carb 26 g Fiber 3 g Sugars 11 g Fat 3.5 g Saturated fat <1 100="" g="" mg="" p="" sodium="">

Serving size 1 very large muffin Calories 330 Protein 13 g Carb 52 g Fiber 6 g Sugars 22 g Fat 7 g Saturated fat 1 g Sodium 200 mg