Ingredients
- 2 ripe bananas, mashed
- 1 organic egg
- 1/4 cup coconut oil, melted
- 1/3 cup milk of choice
- 1/3 cup unrefined sugar
- 1 cup whole wheat pastry flour
- 1 3/4 cup rolled oats
- 3 tsp baking powder
- 1/4 cup walnuts, chopped
- 1–1.5 cup fresh cranberries
- Pinch cinnamon
Instructions
- Preheat oven to 350°F. Line a muffin pan with paper cups.
- In a bowl, combine mashed bananas, milk, melted coconut oil, sugar, and egg. Stir until smooth.
- Add dry ingredients: whole wheat pastry flour, rolled oats, cinnamon, and baking powder. Whisk until well mixed.
- Fold in cranberries and chopped walnuts gently.
- Use a cookie scoop or spoon to fill each muffin cup about 3/4 full.
- Bake for 25–30 minutes or until a tester comes out clean.
- Let muffins cool on a wire rack before serving.
Notes
Serve warm or at room temperature. Pair with yogurt, nut butter, or honey. Store in an airtight container for up to 2 days or refrigerate for 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian