Banana Cranberry Oatmeal Morning Muffins

Now Monday mornings aren't so bad with a great start with this sweet, gluten-free treat! The original recipe did not have oats or dried berries - just use your imagination with what you have on hand. I liked having the whole grain of oats to boost protein and fiber content. These are wonderful with a hot cup of dark roast :D

Double the basic muffin recipe from here and add 2 cups of blueberries or other fresh fruit. Lemon zest works nice with this, too.

Just because these are gluten-free doesn't make them carb free! Use discretion, because I don't :D

Preheat your oven to 350.

DRY BOWL
3 C gluten-free all purpose flour
1 1/2 TSP baking powder
1/2 TSP baking soda
1/2 TSP salt

WET BOWL
4 very ripe bananas, smashed
1 C sugar
1 1/2 TSP vanilla
2 large eggs
2/3 C canola or veggie oil
1 1/2 C regular plain yogurt

After mixing these bowls separately, now mix them together. ADD 1 1/2 C dried cranberries & 1 1/2 C oatmeal. Fold in until combined evenly. Batter will be very thick. Using paper liners, fill to full. Of course you don't have to use the liners, just spray muffin tins liberally with non stick spray.

Bake 25 minutes or until the middle bounces back when you touch it with your finger. Makes 2 dozen.