Cranberry Pecan Morning Glory Muffins

Dry:
1.5 cups flour (white, whole wheat or combination)
1 cup rolled oats, dry
.75 cup packed brown sugar
2 teaspoons baking soda
.25 teaspoon salt

Wet:
2 bananas, mashed (1 cup)
1 egg
1 cup lowfat vanilla yogurt (I used Stoneyfield Farm's Banilla)

Stir In:
1 cup dried cranberries (or other dried fruit)
.5 c chopped pecans (or other nuts)

(original recipe called for diced dated and walnuts)

Sprinkle:
about 3 tablespoons whole or ground flax seeds

For a brunch, or afternoon snack, make mini muffins! You'll get about 72 mini muffins from this recipe. 4 mini muffins = 1 regular muffin. Tell your program that you ate .25 of a serving for each mini muffin.

Heat over to 350.

Mix together dry ingredients in a large bowl.

Mix together wet ingredients in a medium bowl.

Stir wet into dry, just until moistened. Stir in fruit and nuts.

Line 18 regular muffin cups with papers, or spray with oil. (Or spray mini muffin pan with oil - you'll make 3 trays total) If you would like to make some of each, you can get 12 regular muffins (1 tray) and 24 mini (1 tray) from this recipe

For regular muffins, place 1/4 cup of batter into each cup. For mini muffins, use 1 tablespoon of batter (use a measuring spoon and flatten the top) Sprinkle flax seeds on top of each muffin.

Bake regular muffins about 20 minutes, and mini muffins about 15, or until golden. Cool 1 minute, then remove to a cooling rack. Serve warm or at room temperature with some yogurt and fruit!

Serving Size: Makes 18 regular or 72 mini muffins