Get ready for your new favorite breakfast! These Cranberry Banana Oat Muffins are the perfect blend of sweet, tart, and hearty.
They take the comforting classic of banana bread and elevate it with a burst of tangy cranberries and a wholesome texture from rolled oats. Every bite delivers a moist, fluffy center, a delightful chewiness from the oats, and a bright pop of fruit. They’re a simple, feel-good treat that’s fantastic for meal-prepping breakfasts, packing in lunchboxes, or enjoying as an afternoon snack. They taste like an indulgence but are made with ingredients you can feel great about!
What makes them irresistible?
- Moist & Fluffy: The overripe bananas ensure a perfectly tender crumb.
- Wholesome Texture: Rolled oats add a satisfying, chewy bite.
- Sweet & Tart Balance: The vibrant cranberries cut through the sweetness of the banana beautifully.
Bake a batch today and fill your kitchen with the cozy aroma of cramberry, banana, and oats!
Cranberry Banana Oat Muffins
Take the comforting classic of banana bread and elevate it with a burst of tangy cranberries and a wholesome texture from rolled oats. Every bite delivers a moist, fluffy center.
Equipment
- 1 12 hole muffin tin
- 12 muffin tin liners
Ingredients
- 1 1/4 cups All-purpose flour
- 1 cup Rolled oats
- 2/3 cup Granulated sugar
- 1 1/2 tsp Baking powder
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1 Egg
- 1 3/4 cups Bananas – ripe mashed
- 1/3 cup Butter unsalted, melted
- 1 cup Dried Cranberries
Instructions
- Add the first 6 ingredients in a large mixing bowl and mix well.
- Beat together the egg, mashed bananas and melted butter until smooth.
- Add the banana mixture to the dry ingredients and stir to mix well.
- Stir in the cranberries until combined.
- Divide the batter equally between the 12 muffin liners in the tin.
- Bake at 375ºF for 20 – 25 minutes. They are done if the top springs back when touched.