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
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