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.

Basic Gluten-Free Muffin Recipe

This recipe is sort of a baseline from Krusteaz. and you can use your imagination to make them BETTER.

I've added oats, dried fruit, fresh fruit but you can also add nuts, poppy seeds, spices, pumpkin, grated carrot, lemon or orange zest, etc. I typically add whatever I happen to have or whatever is getting overripe.

Add 1 cup of fresh or dried fruit per dozen muffins; 1/2 cup of nuts.




DRY BOWL
1 1/2 C gluten-free all purpose flour
3/4 TSP baking powder
1/4 TSP baking soda
1/4 TSP salt

WET BOWL
1/2 C sugar
1/2 TSP vanilla
1 large eggs
1/3 C canola or veggie oil or softened butter
3/4 C plain yogurt

After mixing these bowls separately, now mix them together. ADD the fruit or nuts or whatever you chose that make these unique. 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 at 350 for 25 minutes or until the middle bounces back when you touch it with your finger. Makes about a dozen.

Gluten-Free Carrot & Raisin Apple Pie Muffins

For this recipe, I used Krusteaz Gluten-Free All Purpose Flour. It measures one for one, the easier the better for me. I decided to bake these to use up some apples I had on hand...which is typically how I bake or cook.

This recipe isn't full of 'spice' like other autumn recipes are, such as pumpkin EVERYTHING. It's a nice warm and fuzzy kind of muffin that can be for breakfast or any time of day.

Preheat oven at 350. I use paper muffin cups, if you do not, liberally spray the tins with a baking spray.

2 C diced apples
1 C raisins
2 grated carrots

2 1/2 C all purpose flour
1 TSP baking soda
1/2 TSP baking powder
1/4 TSP salt
1 1/2 TSP cinnamon

1 1/2 C packed brown sugar    
1 C milk
1 TSP vanilla
2 eggs
1/2 C canola oil

In separate bowls, mix dry ingredients and wet ingredients. Carefully mix the two together, mixture will be thick. Fold in apples, grated carrot and raisins. Fill muffin cups about 3/4 full. Bake for 25-30 minutes.

Cool on a rack. You can ice or glaze them.