Recipe: Cranberry, Banana, Pumpkin & Oat Mini Muffins

I had three bananas that were going bad, and noticed some cranberries in the freezer the other day, so I decided to make some muffins with them.   This makes a big batch - so you could halve it if you want to.

Cranberry, Banana, Pumpkin & Oat Mini Muffins

3 c rolled oats
3 c whole wheat flour
1 c brown sugar
2 Tbsp baking powder
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 c ground flax seed (optional)
2 c fresh or frozen cranberries, chopped coarsely (I chopped them in my food chopper/mini food processor when they were still frozen)
2 c skim milk
1 c mashed bananas (I used 3)
1 c canned pumpkin puree
4 Tbsp applesauce
2 Tbsp canola oil or melted butter
2 eggs

Preheat oven to 400 F.

Mix together dry ingredients and stir in cranberries to coat (this will help keep them from sinking in the muffins).  Stir together mashed banana, pumpkin, milk, applesauce, oil or butter, and eggs.  Slowly add in dry ingredients and cranberries, and mix well.

Scoop into mini muffin tins with liners or sprayed well.  Bake for 10 minutes or until a toothpick comes out clean.  Cool on racks and serve or freeze.