When searching for recipes the other day to plan out what I was going to go make this week I ran into a recipe for cranberry walnut muffins.  I was looking for something to bake a friend at work, whose birthday is this week.   I wanted a healthy recipe because everyone at work is watching their weight in the new year.  I also had overly ripe bananas that I hate to throw away.   I decided to create my own recipe with the addition of bananas.   They smelled so good when they were cooking,  I had to have one as soon as they came out of the oven.  Let me just tell you they were delicious… I ate two…but I counted them don’t worry.   They ended up being 4.5 PointsPlus on Weight Watchers, so I had to eat 2 to make it an even 9 points!

Cranberry, Banana and Walnut Muffins

Ingredients:
1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup quick-cooking rolled oats
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 egg, beaten
1/2 cup fat-free milk
1/2 cup sugar
3 tbsp. of canola oil
1 1/2 ripe bananas, mashed
1/3 dried cranberries, coarsely chopped
1/4 cup toasted walnuts, chopped
Cinnamon Sugar for sprinkling

Directions:

Preheat the oven to 375 degrees.  Prepare a muffin tin with nonstick spray or paper baking cups.  In a large bowl combine both flours, oats, baking powder, cinnamon, and salt.  In a smaller bowl combine egg, milk, sugar, and oil.  Add in mashed bananas to wet mixture.  Next add wet mixture to dry mixture,  stirring until just combined (don’t over mix!) Gently fold in cranberries and walnuts.  Scoop about 1/4 cup into the 12 muffin cups until mixture is divided evenly between the cups.  Sprinkle tops with cinnamon sugar.  Bake for 15-18 minutes until lightly browned.  Let cool.  Eat plain or spread a little light butter on them.

Enjoy!

-K
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