1 ½ cup flour
1 cup oatmeal (I used quick cooking)
2 tsp. baking powder
1 tsp. baking soda
½ – 1 tsp. cinnamon
½ tsp. salt
1 cup mashed very ripe banana (about 3 medium)
1 egg
¼ cup vegetable oil (I used canola)
½ cup dark brown sugar, packed
½ cup milk
1 cup fresh or frozen cranberries, coarsely chopped (not necessary if quite small)
Preheat oven to 375 F. Line muffin tins with giant sized paper liners. (Muffin tin should be light and shiny – a dark one will cook faster and give darker edges to the muffins.)
In large bowl, combine flour, oatmeal, baking powder, baking soda, cinnamon and salt. In another small bowl or a 2 cup glass measuring cup, combine mashed banana, egg, oil, dark brown sugar and milk, whisking to combine well.
Make a well in the dry ingredients and stir in the wet ingredients, mixing gently just until no dry ingredients are showing. Fold in cranberries.
Spoon batter into prepared pan, dividing equally between 12 muffins cups.
Bake at 375 F for 20 – 25 minutes or until toothpick comes out clean when testing one of the middle muffins.
Let cool for about 5 – 10 minutes then remove to a wire rack to cool completely.
These will freeze very well.
Variations: In place of cranberries you could substitute dried cranberries, fresh or frozen blueberries or, when feeling decadent, chocolate chips!!!