Betcha couldn’t have guessed that. It’s true. If I’m strung up after a long day I’d much rather take a spin class or spend some time preparing a healthy delicious dinner then sit on my couch.
Don’t get me wrong. I love cozy couch nights. They just don’t help with my anxiety.
So Saturday in between my errands and studying.. I took a break to stay sane and made some yummy treats.
All about the added benefits.
I had a bag of cranberries sitting in my fridge since I took it back to school after Thanksgiving.
I wasn’t sure EXACTLY what I wanted to make. But I knew I wanted something sweet. Something filling. And something healthy.
Bingo-bango.. these are the results!Print
Cranberry Banana Muffins
Cranberry Banana Muffins make a fueling breakfast options when you just need something on-the-go.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 14
- 3/4 cup coconut flour
- 1/2 cup whole wheat flour
- 1 cup oats
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 3 tbsp. agave nectar
- 1 egg, 1 egg white
- 2 mashed bananas
- 1/4 heaping cup Chobani yogurt
- 1 cup almond milk
- 1 cup fresh cranberries
- Pre-heat oven to 375 degrees.
- Whisk together dry ingredients in a large bowl.
- In a medium bowl, mix together egg, egg white, mashed bananas, almond milk and chobani.
- Pour wet mixture into dry mixture and stir until combined (batter will be thick).
- Fold in cranberries.
- Use muffin cups in muffin tray or spray with natural non-stick cooking spray.
- Scoop mixture into cups.
- Sprinkle with some oats and place a cranberry on top.
- Bake for 28-30 minutes.
- Calories: 1816
- Sugar: 50
- Sodium: 1986
- Fat: 50
- Saturated Fat: 9
- Unsaturated Fat: 35
- Trans Fat: 0
- Carbohydrates: 298
- Protein: 57
- Cholesterol: 194
Never underestimate the power of a tiny muffin.
These things are GREAT. Very satisfying. The recipe can also be modified to make completely Paleo or vegan.
I hope you enjoy them!