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.

• Ready In: 40 mins
• Yields: 12 muffins

Ingredients

• 1 1⁄4 cups all-purpose flour
• 1  cup oats
• 2⁄3 cup granulated sugar
• 1 1⁄2 teaspoons baking powder
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  egg
• 1 3⁄4 cups  mashed ripe bananas (5-6 bananas)
• 1⁄3 cup butter or 1⁄3 cup margarine, melted
• 1  cup cranberries

Directions

1. Combine the first six ingredients in a mixing bowl.
2. Mix well.
3. Beat together egg, bananas and melted butter or margarine until smooth.
4. Add to dry ingredients.
5. Stir to blend.
6. Stir in cranberries just until combined.
7. Spoon batter into prepared muffin pan, filling almost to the top.
8. Bake at 375 degrees F for 20 to 25 minutes or until the top springs back when lightly touched.