Banana Cranberry Fiber Muffins

Happy Valentines Day dear ones!!

When I bought some high fibre cereal with good intentions of adding it to our diet and found it took a long time for two people to eat that much cereal for breakfast I needed to get creative with places to tuck it in.

My mom in law gave me this sweet little muffin tin which I enjoy using for special coffee breaks with special folks. . .and sometimes just my Valentine!

I like making this recipe because it has a zipper bag and one bowl method.

Next time you know your morning will be a rush. . .put the dry ingredients in a zipper bag the night before and your muffins will be half done.

Bananas and Cranberries add a huge boost of flavour to this muffin.  They keep moist for lunch boxes and for special coffee dates. . .add a dab of cream cheese frosting and a banana slice to spread a little love!

3 medium bananas

1/2 cup fresh or frozen cranberries roughly chopped

1/4 cup dried cranberries

1 cup of fibre one cereal or other high fibre cereal

1 egg

1/2 cup sugar

1/2 cup sour cream

1/3 cup melted butter

1 1/4 cup flour

1 tablespoon baking powder

1/2 teaspoon salt

1. Preheat oven to 400 F.
2. Put the bananas in a large mixing bowl and mash with a potato masher.
3. Add the egg and sugar and using the masher, continue to whip the mixture to combine.
4. Add the milk and melted butter and stir together.
5. Put the cereal in a medium sized seal-able bag and crush with a rolling pin.
6. Add the remaining dry ingredients to the bag and shake to combine.
7. Stir the dry ingredients into the wet ingredients and add the cranberries.
8. Fill 12 muffin lined cups and bake about 25 minutes or until the muffins test clean with a toothpick.