Ingredients
-
1 1/4
-
1
-
2/3
-
1 1/2
-
1
-
1/2
-
1
-
1 3/4
-
1/3
-
1
-
-
-
-
-
Directions
Cranberry Banana Oat Muffins,These tasty muffins are a good way to use up over-ripe bananas and are great for those who are allergic to dairy products as they can be made with either butter or non-dairy margarine. This recipe was developed in the test kitchens of Robin Hood Multifoods.,I just made these muffins and they are terrific, as I’m eating one that is still warm as we speak. Like others, I did make a couple tweaks. I lowered the sugar to 1/2 cup, used 2T of butter and then made up the rest of the butter content with unsweetened apple sauce. Then, I undid some of my healthy tweaks by adding maybe 2/3 cup of white chocolate chips. They are amazing! I think I could have cut back a bit more on the sugar, maybe since I added the white chocolate chips? It’s a keeper either way!
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Steps
|
1
Done
|
Combine the First Six Ingredients in a Mixing Bowl. |
|
2
Done
|
Mix Well. |
|
3
Done
|
Beat Together Egg, Bananas and Melted Butter or Margarine Until Smooth. |
|
4
Done
|
Add to Dry Ingredients. |
|
5
Done
|
Stir to Blend. |
|
6
Done
|
Stir in Cranberries Just Until Combined. |
|
7
Done
|
Spoon Batter Into Prepared Muffin Pan, Filling Almost to the Top. |
|
8
Done
|
Bake at 375 Degrees F For 20 to 25 Minutes or Until the Top Springs Back When Lightly Touched. |
