Banana Cranberry Scones
Brighten your entire family’s morning with a batch of these delicious Banana Cranberry scones on hand. Whole grains, zero processed sugars, and a whole lot of yum! Banana and apple sauce replaces much of the fat traditionally found in this baked good. Walnuts give a nice bit of crunch, plus some added Omega-3.
Want an extra burst of tartness? Use 1/2 cup of fresh cranberries in place of the dried when following the recipe.
3/4 cup Old Fashioned Rolled Oats, gluten -free certified*
1/4 cup Millet flour
1/4 cup Amaranth flour
1 1/2 teaspoons Baking powder
1/2 teaspoon Baking soda
1/8 teaspoon Xanthan gum
1/2 cup Banana, mashed
1/2 cup Applesauce, unsweetened
2 teaspoons Olive oil
1/2 cup Cranberries, dried, unsweetened
1/4 cup Walnuts, chopped (optional)
as needed Olive oil spray
Preheat the oven to 325 degrees.
In a medium bowl, add the oats, millet, amaranth, baking powder, baking soda and xanthan gum and mix together well.
In a small bowl, combine banana, apple sauce and olive oil and mix together.
With a rubber spatula, add the wet ingredients into the dry and mix until all the dry is moistened. Fold in the cranberries and walnuts (optional).
Lightly spray a mini scone pan with olive oil.With a small scoop, add the scone batter to the pan, about two tablespoons of batter per scone mold.
Bake scone about 20 to 22 minutes, or until the muffins bounce back to the touch. Remove scones from pan and place on a cooling rack to cool.
VARIATION: Instead of the dried cranberries, you can also use raisins, currants and dried cherries.
YIELD: 12 scones
SERVING SIZE: 1 scone
*NOTE: If not concerned with making a gluten-free product, then regular rolled oats may be substituted.