Cranberry Ginger Carrot Muffins

Featured Product:  Nancy’s Organic Whole Milk Yogurt Vanilla 

Ingredients

• 1 C. Rolled Oats
• 1 ¼ C. All-Purpose Flour
• ½ tsp. Baking Soda
• ½ tsp. Baking Powder
• 1 tsp. Cinnamon
• ½ tsp. Salt
• 2 C. Carrot, grated
• 1 Ripe Banana, mashed
• 1 Tbsp. Fresh Grated Ginger
• ½ C. Brown Sugar, packed
• ½ C. Nancy’s Organic Whole Milk Yogurt Vanilla
• ¼ C. Olive Oil
• 1 Egg
• ½ C. Cranberries
• ½ C. Chopped Walnuts or Pecans

Directions

1. 1. Preheat oven to 400 degrees and prepare a 12-cup muffin pan with paper liners or cooking spray.
   2. In a large mixing bowl, whisk together the oats, flour, baking soda, baking powder, cinnamon and salt.
   3. In a separate bowl, stir together the carrot, banana, ginger, brown sugar, yogurt, oil and egg.
   4. Add the wet ingredients to the dry ingredients. Add cranberries and nuts. Stir to combine.
   5. Spoon the batter into wells of the muffin tin, filling to the top.
   6. Bake for 20 minutes, until just browned.