Peanut Butter Banana Muffins

¾ cup dried cranberries

¾ cup rolled oats

¾ cup whole wheat flour

1 tsp baking powder

1 tsp baking soda

2 tsp cinnamon

½ tsp salt

¼ cup vegetable oil

¼ cup Greek yogurt

¼ cup peanut butter

¼ cup granulated sugar

¼ cup brown sugar

2 large eggs

2 tsp vanilla extract

3 small/medium bananas

Preheat oven to 350 degrees Fahrenheit and line a mini muffin tin with baking cups.

Place dried cranberries in a small bowl and cover with warm water. Let them marinate while you prepare the batter.

Combine rolled oats, flour, baking powder, baking soda, cinnamon, and salt in a high speed blender. Blend until rolled oats become a flour.

Add the rest of the ingredients and blend until evenly combined.

Drain dried cranberries and stir them in.

Pour batter into baking cups, filling them almost to the top.

Bake for 11-13 minutes, until a toothpick inserted in the center comes out clean.