Banana Cranberry Breakfast Muffins
Delicious and portable breakfast muffin made with bananas, cranberries and oatmeal. Perfect for to take with you as a snack on those crazy school or errand days!
Servings: 12
Calories: 228Kcal
Ingredients
- 2 mashed ripe bananas
- 1 large egg
- 1 teaspoon vanilla
- ⅓ cup canola oil
- ⅓ cup milk I use 1 %
- ½ cup sugar
- ½ cup whole wheat flour
- ½ cup white flour
- 1 ¾ cup old fashioned oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon optional - but I think it adds to the flavor!
- 1 cup Craisins dried cranberries
Instructions
- Preheat to 350F. Makes 12 nice sized muffins.
- In bowl, mash bananas, add lightly beaten egg, canola oil, vanilla and milk.
- Add sugar and stir together.
- Add whole wheat flour, white flour, baking powder, baking soda and cinnamon. Stir the dry ingredients together (on top of the wet ingredients) so that baking powder, baking soda and cinnamon are fairly well mixed into the flour. Add oats and mix all ingredients together.
- Fold in cranberries.
- Divide dough evenly into 12 lined muffin tins. About ¾ full
- Bake approx. 20 minutes. Check with toothpick to see if done.
- Take out of muffin tins to cool.
Notes
Storage
If you expect these to be eaten within a couple of days, they are fine in a sealed container on the counter. If it will be longer, I wrap some individually and freeze them. They are just as good when thawed (just leave them on the counter overnight).Nutrition (I am not a nutritionist. These are estimates only)
Serving: 1muffin | Calories: 228Kcal | Carbohydrates: 37g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 16mg | Sodium: 137mg | Potassium: 159mg | Fiber: 3g | Sugar: 19g | Vitamin A: 47IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg