2 cups oat flour (blend oats until texture is smooth)
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ tbsp coconut oil, melted and cooled slightly
2 large egg whites, room temperature
1 ½ tsp vanilla extract
¼ cup plain Greek yogurt
¾ cup mashed banana
2 tbsp pure maple syrup
½ cup almond milk
½ cups dried cranberries, diced
Directions:
Preheat the oven to 350°F. Lightly coat 12 muffin cups with nonstick cooking spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate bowl, whisk together the coconut oil, eggs, Greek yogurt and vanilla.
Mix in the mashed banana and maple syrup.
Adding the flour mixture and almond milk.
Gently fold in the cranberries.
Spread the batter into the prepared muffin cups.
Bake at 350°F for 21-24 minutes or until the tops feel firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
