Whole Wheat Oat Banana Nut Cranberry Muffins by Karen C
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Wet Ingredients:4 medium (7" to 7-7/8" long) Banana, fresh 2 large Beaten Eggs 2 large Egg whites1 tbsp Vanilla Extract .25 cup Canola Oil 2 tbsp Melted Butter, salted .33 cup Maple Syrup .25 cup Milk, 1% 1 Motts Natural Apple Sauce, 4 oz snack cup (1/2 cup)9 tsp Imperial Light Brown Sugar (3 tbsn)6 tsp Granulated Sugar (2 tbsn)Dry Ingredients:2 cups Whole Wheat Flour 1 tsp Baking Powder 1 tsp Baking Soda .5 tsp Salt 2 tsp Cinnamon, ground 0.5 cup Quaker Oats Old-Fashioned Rolled Oats Add After Combining Wet and Dry Ingredients:0.75 cup, chopped Walnuts .50 cup Ocean Spray Craisins Dried Cranberries 50% less sugar16 Whole Walnuts or 3 Tablespoons of Oats to top muffins before baking.
Preheat over to 425 degrees. Spray 2 muffin pans with cooking spray or use cupcake liners.
In a large bowl, combine sifted flour with all of the other dry ingredients (except chopped walnuts and cranberries) and whisk together, set aside.
In a medium bowl, mash bananas to a slightly chunky consistency, then add all of the other wet ingredients and stir just until combined.
Add Wet Ingredients to Dry Ingredients and fold together gently until no flour pockets remain.
Fill muffin liners to the top (using an ice cream scoop, spoon, or a ladle).
Top each muffin with a sprinkle of oats or 1 whole walnut.
Bake at 425 degrees for 5 minutes, then lower the temperature to 350 degrees (leaving muffin pans in the oven) and bake for another 16-17 minutes or until a toothpick inserted in the center comes out clean (total baking time is about 22 minutes).
Cool muffins for 5 minutes in the pans, then remove from pans and continue cooling on a wire rack.
Muffins stay fresh covered for 2-3 days, then transferred to the fridge for up to 1 week.
Serving Size: 1 Muffin - Recipe makes 16 muffins.
In a large bowl, combine sifted flour with all of the other dry ingredients (except chopped walnuts and cranberries) and whisk together, set aside.
In a medium bowl, mash bananas to a slightly chunky consistency, then add all of the other wet ingredients and stir just until combined.
Add Wet Ingredients to Dry Ingredients and fold together gently until no flour pockets remain.
Fill muffin liners to the top (using an ice cream scoop, spoon, or a ladle).
Top each muffin with a sprinkle of oats or 1 whole walnut.
Bake at 425 degrees for 5 minutes, then lower the temperature to 350 degrees (leaving muffin pans in the oven) and bake for another 16-17 minutes or until a toothpick inserted in the center comes out clean (total baking time is about 22 minutes).
Cool muffins for 5 minutes in the pans, then remove from pans and continue cooling on a wire rack.
Muffins stay fresh covered for 2-3 days, then transferred to the fridge for up to 1 week.
Serving Size: 1 Muffin - Recipe makes 16 muffins.
Nutritional Info Amount Per Serving
- Calories: 229.0
- Total Fat: 9.8 g
- Cholesterol: 27.3 mg
- Sodium: 210.7 mg
- Total Carbs: 33.9 g
- Dietary Fiber: 4.7 g
- Protein: 4.9 g
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