Cranberry Banana Oat Muffins

A freezer full of bananas and a bag of frozen cranberries lead me to this delicious recipe. They are super moist and packed with flavor. I ate them as a snack at work and didn't feel bad because there isn't really much sugar or fat in them. This recipe made about 24 small muffins. Give 'em a try, why don't ya?

Cranberry Banana Oat Muffins (Recipe adapted from food.com)

1 cup all-purpose flour

1/4 cup whole wheat flour

1 cup oats

2/3 cup granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt

1/2 teaspoon cinnamon
1 egg
1 3/4 cups mashed ripe bananas (5-6 bananas)
1/3 cup butter or 1/3 cup margarine, melted

Zest of one orange or lemon
1 cup cranberries

Combine the first seven ingredients in a mixing bowl and mix well. Beat together egg, mashed bananas and melted butter or margarine until smooth. Add to dry ingredients. Stir to blend. Stir in cranberries just until combined. Spoon batter into prepared muffin pan, filling almost to the top. Bake at 375 degrees F for 20 to 25 minutes or until the top springs back when lightly touched.