These soft muffins combine the tartness of dried cranberries with the sweet citrus flavor of fresh-squeezed orange juice and zest. They’re wonderful for a quick breakfast or snack that’s good for you, too.
To get a double dose of nutritional benefits (along with a lot of flavor), these muffins use both the zest and the juice from the orange. The zest is high in vitamins and minerals that help lower cholesterol and keep you fit. Fresh orange juice is high in Vitamin C and fiber and helps lower cholesterol and protect against cancer and heart disease. In these muffins, oranges are combined with bananas for even more nutritional value. Bananas are often considered a “super food” because of the many health benefits that come along with eating them. Rich in Vitamin A, iron, potassium, and other vitamins and minerals, bananas are a wonderful source of natural energy. Here, banana keeps the muffins moist and fluffy without the use of butter.
Instead of using flour, this recipe uses oats that have been ground to a flour-like consistency. This makes for a great recipe for those with a gluten sensitivity, but it also adds plenty of fiber and minerals that are beneficial even if you don’t have any issues with wheat flour. With the use of Greek yogurt, these muffins come out extra soft and moist without adding any fat like traditional recipes that use butter or oil.
Because of the natural sweetness from the fruit, these muffins don’t need a lot of extra sugar. Just 1/3 cup sugar is added in addition to a tablespoon of natural honey.
Eat your baked goods without the guilt. Make a batch of these muffins at the beginning of the week, and you’ll have a healthy on-the-go breakfast for the entire week. Simply refrigerate in an air-tight container until ready to serve. Eat at room temperature or heat in the toaster and enjoy with a bit of butter or orange marmalade spread. Easy, delicious and good for you, too.
- 2-1/2 cup old-fashioned oats
- 3/4 cup fresh-squeezed orange juice (about 2 oranges)
- 1 extra ripe banana, cut in quarters for easier mixing
- 2 eggs
- 1/3 cup granulated sugar
- 1 Tablespoon honey
- 3/4 cup Greek non-fat plain yogurt
- 2 teaspoons vanilla extract
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 Tablespoons orange zest (about 2 oranges)
- 1/2 cup dried cranberries
- Preheat oven to 350 degrees.
- Lightly grease a 12-cup muffin tin with spray or butter.
- Using a food processor, grind oats until fine. They should have the consistency of flour.
- Zest the oranges and set zest aside. Juice the two oranges.
- Add all ingredients except the orange zest and dried cranberries to the food processor with the oats.
- Pulse to combine until the mixture is smooth and consistent.
- Stir in orange zest and dried cranberries.
- Distribute batter evenly in the muffin tin.
- Bake 20-25 minutes, or until the tops gently bounce back when touched and a toothpick comes out of center of a muffin clean.
- Allow to cool for 10-15 minutes. Then run a knife around the edges of each muffin to remove from tray.
Nutrition information: 146 calories, 2 grams of fat, 5 grams of protein, 3 grams of fiber, 5 grams of iron.
Shopping tip: If you live in the Bensalem, Pennsylvania area, Giant on Street Road sells diced walnuts in the bulk aisle. This can be a great way to save money since you’re able to buy exactly the amount you want for a recipe.
Ingredient tip: Over-ripe bananas are best for baking because they are the sweetest. If your bananas start to turn soft or get brown spots, simply remove the peels and freeze in freezer-safe bags until you’re ready to bake.
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