Banana Pecan Cranberry Muffins

Banana Pecan Cranberry Muffins

Ingredients banana_pecan_blueberry_muffins.jpeg

  • 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

  1. Preheat oven to 350 degrees.
  2. Combine the oats, oat flour, baking soda, baking powder and protein powder in a small bowl. 
  3. In a large bowl, mix together the mashed banana, brown sugar, egg whites, milk and vanilla.
  4. Add the oats/flour mixture to the wet ingredients and mix well.
  5. Stir in the nuts and cranberries.
  6. 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.
  7. Store in the refrigerator for best shelf life

Nutrition Facts 

Servings Per Recipe: 12 regular sized muffins / 6 jumbo muffins

Amount Per Serving 
___________________________
Calories 113 / 226

Total Fat 1.7g / 3.5g

Saturated Fat 0.3g / 0.6g
Cholesterol 0mg / 0mg

Sodium 94mg / 189mg

Total Carbohydrate 21g / 42g
Total Sugars 8.2g  / 16.4g

Dietary Fiber 2.4g / 4.8g

Protein 3.3g / 6.6g
______________________________
Vitamin D 0mcg / 0mcg
Calcium 15mg / 30mcg
Iron 1mg / 1mg
Potassium 152mg / 304mg

Contributed by:
Marie Feldman RD, CDE, CHC 

Author: The Big Book of Diabetes Recipes (Adams Media January 2016)
Blog: www.nourishyoudelicious.blogspot.com