I’ve had most of the day to myself (well, and with the kitties), because my husband is out hunting with the goal of getting a deer! I never tried deer meat until I started dating him and had no interest in trying it either, but I must be honest and tell you it is actually quite good! If you haven’t tried it and make assumptions about it like I did, throw them out the window and give it a whirl if you find yourself with the opportunity! If he gets one this season I’ll be sure to post his deer chili recipe 🙂

So while he is out hunting I’m enjoying the day by trying new recipes to share with you wonderful people! Plus, I love expanding our menu around here! I started with a breakfast recipe this morning and these cranberry oatmeal muffins were easy to mix up and turned out really well! Not to mention, they added a wonderful aroma to the kitchen while baking, Mm!

 

I love the cranberries in these muffins; they add the perfect amount of tartness! However, If you really just aren’t a fan of cranberries, you could easily substitute another berry in their place; blueberries would work well with the banana and oatmeal in the muffin! Check out the recipe below for a simple and tasty breakfast! Enjoy!

 

Cranberry Oatmeal Breakfast Muffins

Ingredients:

• 2 Ripe Bananas, mashed
• 1 Egg
• 1/4 cup Olive Oil
• 1/3 cup Milk
• 1/3 cup Sugar
• 1 cup Flour
• 1 1/2 cups Oats
• 3 tsp Baking Powder
• 1/4 cup Walnuts, chopped
• 1 to 1 1/2 cups fresh Cranberries
• Pinch of Cinnamon (or a few if you’re like me and love cinnamon!)

Instructions:

1. Preheat oven to 350 degrees. Line muffin pan with paper cups.
2. In a large mixing bowl, use a wire whisk to combine bananas, milk, oil, sugar and egg.
3. Add flour, oats, cinnamon and baking powder. Whisk until combined.
4. Fold in cranberries and walnuts
5. Fill each muffin cup 3/4 the way and bake for 25-30 minutes or until tester comes out clean.
6. Remove muffins from pan immediately and allow to cool on a wire rack.

 

As always, thanks for reading!!