Banana Bread Cranberry Muffins

Banana Bread Cranberry Muffins
(Yields 12 large muffins)

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2 cups old fashioned oats
3 medium-large very ripe bananas
2 large eggs
1 cup plain non-fat Greek yogurt
2 Tbsp raw honey
1 1/2 tsp baking powder
1 scoop vanilla protein powder
1/2 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp pure vanilla extract
1/8 tsp salt
1/2 cup dried cranberries (more if desired)
1/3 cup chopped walnuts (more if desired)

Preheat the oven to 400 degrees. Lightly grease a 12-cup standard muffin tin or line with paper liners. If using liners, lightly greasing them as well. Set aside. Place the all ingredients except the cranberries and walnuts in a blender: oats, bananas, eggs, Greek yogurt, protein, honey, baking powder, baking soda, vanilla extract, and salt. Blend or process on high, stopping to scrape down and stir the ingredients once or twice as needed, until the batter is smooth. Using a spoon, mix in cranberries and chopped walnuts. Divide the batter between the prepared muffin cups, filling each to the top. Bake for 15 minutes, until the tops of the muffins set and slightly brown. Toothpick the center until it comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 10 minutes. Remove from the pan and enjoy! Store in refrigerator because ingredients are so fresh so cleantemp-post-image