Description
The sweetness of the cranberries and bananas means less sugar is needed to make these delicious muffins. Pair them with a leisurely cup of coffee in the morning or grab them when running out the door. Â
Ingredients
Scale
PREP:
- 1 Cup Oats
- 1 Cup Buttermilk
- Soak the oats in the buttermilk for 20 minutes prior to using. This will soften the texture of the oats resulting in a fluffier less textured muffin.Â
- 1 ÂĽ Cups Unbleached Flour
- â…” Cup Sugar
- 1 ½ teaspoons Baking Powder (preferably no salt)
- ½ teaspoon Sea Salt
- 1 Egg
- 3 to 4 Bananas, over ripe
- â…“ Cup Butter, melted
- 1 Cup Fresh Cranberries
Instructions
- Preheat the oven to 375 °F. Place paper liners in a muffin pan and grease lightly.
- Soak the oats in buttermilk for 20 minutes prior to using.
- Whisk together the flour, sugar, baking powder, baking soda, and salt. Stir in the oats. Set aside.
- Mash the bananas using a fork or potato masher in another bowl until almost dissolved but still a little chunky.
- Whisk in the eggs and cooled melted butter.Â
- Stir the wet into the dry ingredients until well blended. Stir or fold in the cranberries and stir until combined.
- Using a large scoop, divide the batter into the prepared muffin pans, filling about â…” full.
- Place in the oven and bake for 20 to 25 minutes or until a toothpick inserted in the middle comes out clean.
- Prep Time: 30 minutes (includes soak time)
- Cook Time: 20-25 minutes
- Method: Baking
