These cranberry and oatmeal breakfast muffins are actually one of one of the best muffin recipes. They\’re just so easy to produce, healthy and delicious. You may have them on the road or freeze to consume them soon after. So good!
?I\’ve been sick for a while with the flu to ensure that meant no gym, no baking and no cooking…..but today usually have been feeling slightly better outside felt like causing this to be banana and oatmeal muffins. I made these muffins time back, initially when i first started the sites, although today I felt like leading them to be slightly different so I made a few changes to your original recipe and also make these cranberry and oatmeal breakfast muffins.
Since it\’s cranberry season I added fresh cranberries in the batter rather than apples and dried cranberries. What a success. My partner loves them and my children are eating them from the minute, thank heavens they are pretty healthy……. I don’t think they are willing to last a couple of day 🙂
You may make these cranberry and oatmeal breakfast muffins which ever fruit you enjoy. They are very versatile, that\’s one of the things I favor the most, additionally they also take no time to put together, MAX 10-15 minutes total…..seriously!
Anyhow I will provide you with these amazing and awesome cranberry muffins so until my next entry.
Both before and after baking. These cranberry muffins were a good!! Excellent for breakfast.
You might use any fruit you enjoy in these muffins. They may be very versatile 🙂
These would be a fabulous alternative in the on the go, these are pretty healthy. Good on dietary fiber to lower cholesterol 🙂 My spouse takes 3-4 each day.
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 wheat grains 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, using 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 methods. Bake for 25-30 minutes or until tester originates out clean.
Make sure you remove muffins once they are done. Allow them to cool in a wire rack.
Nutrition facts calculated in accordance with the recipe giving 16 servings. 1 muffin = 1 serving