Banana Pecan Cranberry Muffins
Ingredients
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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)
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3/4 cup oat flour (use a gluten free brand such as Bob's Red Mill if you are on a gluten-free diet)
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3/4 teaspoon baking soda
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3 large sized over ripe bananas, mashed
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6 tablespoons liquid egg white
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¼ cup (packed) brown sugar
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2 tablespoons milk (I used unsweetened vanilla almond milk)
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1 tablespoon vanilla extract
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1/3 cup finely chopped pecans
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¼ cup dried cranberries
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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
Nutrition Facts
Servings Per Recipe: 12 regular sized muffins / 6 jumbo muffins
Amount Per Serving
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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
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Vitamin D 0mcg / 0mcg
Calcium 15mg / 30mcg
Iron 1mg / 1mg
Potassium 152mg / 304mg
Contributed by:
Marie Feldman RD, CDE, CHC