Morning Glory Muffins

This is a "hybrid" recipe, created using two separate recipes for morning glory muffins. You can add any dried fruit in place of or in addition to the dried cranberries, but I like the extra little kick they provide!

• Cooking spray
• 1 cup whole wheat flour (about 4 3/4 ounces)
• 1/2 cup all-purpose flour (about 2 1/4 ounces)
• 1 cup oats
• 3/4 cup packed brown sugar
• 1 tablespoon wheat bran
• 2 teaspoons baking soda
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• 2 teaspoons ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 cup plain fat-free yogurt
• 1 cup mashed ripe banana (about 2)
• 1 large egg
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• 1 teaspoon vanilla extract
  
• 3/4 cup chopped walnuts
  
• 3/4 cup dried cranberries
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Preheat oven to 350°.

Place 18 muffin cups liners in muffin cups; coat liners with cooking spray. If you do not have muffin cup liners, it is not the end of the world. Just make sure that the pan is well-coated with the cooking spray.

Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 7 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of mixture. Combine yogurt, banana, egg and vanilla; add to flour mixture, stirring just until moist. Fold in walnuts and dried cranberries. Spoon batter into prepared muffin cups. Bake at 350° for 15 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.