Hearty Fruit and Oat Muffins

This is a tasty muffin with a great texture. I think they bake up better as a mini muffin. One of the best things about them is that they are a good way to use up overripe bananas or other bits of fruit that need to be used right away.

2 1/2 cups oat flakes - either old fashioned or quick

1/2 cup melted butter

3 ripe bananas

1/3 cup Fruit sauce - any kind: fig, berry, apple, apricot

(You could also use 1 banana and 1 cup of fruit sauce or any combination that makes about 1 1/2 cups fruit.)

3/4 cup chopped nuts

3/4 cup chopped, dried cranberries 

1 large or two medium eggs

1 teaspoon almond or vanilla extract

Salt

Spices: 1 teaspoon cinnamon, 1/2 teaspoon each of ginger and nutmeg

2 teaspoons baking powder

Mix all of the ingredients together. Ideally, let the batter sit for an hour or two - especially if you use the old-fashioned oats.

Add the other ingredients, mix, fill mini muffin cups and bake. The recipe will make 24 - 30 mini muffins or 12 regular size muffins

330 degrees for 20 minutes for the mini muffins. The regular size muffins might take 25 minutes.

Love looks you straight in the eye and speaks the truth.  Philip Gulley