Brunch

Cranberry Pecan Morning Glory Muffins is for Breakfast, Snack.

Cranberry Pecan Morning Glory Muffins takes 10 minutes to prepare.

Cranberry Pecan Morning Glory Muffins takes 20 minutes to cook.

Cranberry Pecan Morning Glory Muffins makes 18 servings.

The ingredients for Cranberry Pecan Morning Glory Muffins are:

Dry:
1.5 cups flour (white, whole wheat or combination)
1 cup rolled oats, dry
.75 cup packed brown sugar
2 teaspoons baking soda
.25 teaspoon salt

Wet:
2 bananas, mashed (1 cup)
1 egg
1 cup lowfat vanilla yogurt (I used Stoneyfield Farm's Banilla)

Stir In:
1 cup dried cranberries (or other dried fruit)
.5 c chopped pecans (or other nuts)

(original recipe called for diced dated and walnuts)

Sprinkle:
about 3 tablespoons whole or ground flax seeds

Here is how you make Cranberry Pecan Morning Glory Muffins:

Heat over to 350.Mix together dry ingredients in a large bowl.Mix together wet ingredients in a medium bowl.Stir wet into dry, just until moistened. Stir in fruit and nuts.Line 18 regular muffin cups with papers, or spray with oil. (Or spray mini muffin pan with oil - you'll make 3 trays total) If you would like to make some of each, you can get 12 regular muffins (1 tray) and 24 mini (1 tray) from this recipeFor regular muffins, place 1/4 cup of batter into each cup. For mini muffins, use 1 tablespoon of batter (use a measuring spoon and flatten the top) Sprinkle flax seeds on top of each muffin.Bake regular muffins about 20 minutes, and mini muffins about 15, or until golden. Cool 1 minute, then remove to a cooling rack. Serve warm or at room temperature with some yogurt and fruit!Serving Size:?Makes 18 regular or 72 mini muffins

The nutritional information for Cranberry Pecan Morning Glory Muffins is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 166.5

• Total Fat: 4.0 g
• Cholesterol: 10.9 mg
• Sodium: 156.2 mg
• Total Carbs: 34.7 g
• Dietary Fiber: 2.3 g
• Protein: 3.3 g

The dietary needs meet for Cranberry Pecan Morning Glory Muffins is Low Fat