Oatmeal Muffins with Cranberries


These muffins would be perfect toasted with jelly for breakfast or as a small snack. They are not very sweet and are definitely a healthy way to start the day! Gluten free and dairy free (if desired).

Ingredients

  • 3 bananas

  • 2 eggs

  • ⅓ cup maple syrup

  • ¼ teaspoon salt

  • 2 teaspoons baking powder

  • 2 teaspoons vanilla extract

  • 1 tablespoon cinnamon

  • 1.5 cup yogurt (used Greek, but a nondairy yogurt could be used instead)

  • 3 cups oats

  • 1 cup almond milk

  • Optional: dried cranberries

Directions

  1. Preheat the oven to 350˚F/180˚C.

  2. In a medium bowl, mash bananas. Mix eggs, maple syrup, salt, baking powder, vanilla extract, cinnamon, and Greek yogurt into mixture.

  3. Add oats and milk, and mix. Let the mixture sit for a few minutes, so the oats soak up the liquid and the consistency is like oatmeal.

  4. Line muffin tins with muffin liners. Pour the mixture into each muffin cup about ¾ full. Add your preferred toppings and gently push your toppings into each muffin cup.

  5. Bake for 30 minutes.

  6. Let cool for 5 minutes before eating. Once cool, you can also store in an airtight container or freeze in a storage bag.

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