Hi!!! Do you guys remember me? It's been a hot minute.

Sorry I haven't gotten any new recipes to you lately, but I've got some good stuff coming your way real soon, including the release of a big project I've been working on. I think you guys are going to love it! So stay tuned!

About these banana and cranberry muffins though... they are LEGIT.

Up until a couple months ago, I cared 0% about muffins. Like literally could care less about this food. But then, I decided to try my own blueberry muffins, perfected the recipe, and now I can't stop making muffins.

...That was a lot of "muffins" for one paragraph.

Anyway, this recipe is a very similar recreation to my blueberry muffins (which are THE bomb). I just added some mashed bananas and swapped out the blueberries for cranberries.

They are freaking fab right out of the oven, but will stay good for about a week if you store them in an airtight container. I love having these on hand for hectic mornings (which have been almost every morning for me lately) to just grab off the counter and run.

Try them out and let me know what you think!

xo - cort

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Banana & Cranberry Breakfast Muffins

by Project Sunny, Cortney Seaver March-23-2016

Ingredients

1 1/2 cups flour (gluten-free optional)
3/4 cup rolled oats
1/2 cup organic brown sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon fine sea salt
2 very ripe bananas, mashed
1/4 cup coconut oil, melted
2 flax seed eggs**
1 cup + 2 tablespoons almond milk
2 teaspoons vanilla extract
1 cup dried cranberries

Instructions

* Flax see eggs are egg replacements made from flax seed and water. For each "egg" you will need 1 tablespoon ground flax seed and 3 tablespoons water. This recipe calls for two eggs, so you will be mixing 2 tablespoons ground flax seed with 6 tablespoons water. Do this before you even being the process of making the muffins as the mixture must sit for 15 minutes. Stir the mixture well and place it in the fridge for 15 minutes. The mixture should have a thick, egg-like consistency before you mix it into the muffin mix!1. Preheat oven to 400 degrees F. Oil a muffin pan and set aside.2. In a large bowl, mix together flour, rolled oats, brown sugar, baking powder, cinnamon and salt. 3. In a separate bowl, mash the bananas very well. Mix in coconut oil, flax eggs, almond milk, and vanilla extract.4. Make a well in the bowl of dry ingredients. Pour the wet ingredients into the well. Use your hands to gently mix the ingredients. Don't over-do this, you want all the ingredients to be mixed and wet, but you still want chunks. A good way to do this is to gently mix until all of the air bubbles are gone. 5. Fold cranberries into the muffin mix. 6. Evenly distribute the mixture into you muffin pan. Bake for 16-18 minutes until golden. Let sit for at least 5 minutes before serving.

Details

Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Yield: 12 muffins