Cranberry Banana Oat Muffins
photo by Kristie F.
- Ready In:
- 1 1⁄4 cups all-purpose flour
- 1 cup oats
- 2⁄3 cup granulated sugar
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 egg
- 1 3⁄4 cups mashed ripe bananas (5-6 bananas)
- 1⁄3 cup butter or 1/3 cup margarine, melted
- 1 cup cranberries
- Combine the first six ingredients in a mixing bowl.
- Mix well.
- Beat together egg, bananas and melted butter or margarine until smooth.
- Add to dry ingredients.
- Stir to blend.
- Stir in cranberries just until combined.
- Spoon batter into prepared muffin pan, filling almost to the top.
- Bake at 375 degrees F for 20 to 25 minutes or until the top springs back when lightly touched.
Questions & Replies
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I just made these muffins and they are terrific, as I'm eating one that is still warm as we speak. Like others, I did make a couple tweaks. I lowered the sugar to 1/2 cup, used 2T of butter and then made up the rest of the butter content with unsweetened apple sauce. Then, I undid some of my healthy tweaks by adding maybe 2/3 cup of white chocolate chips. They are amazing! I think I could have cut back a bit more on the sugar, maybe since I added the white chocolate chips? It's a keeper either way!
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My tweaks: I soaked the oatmeal in 1/2 cup plain Greek yogurt. And only used 4 medium bananas. I added chopped pecans, 1/4 tsp nutmeg, 1tsp vanilla and a tsp ea of chia seed and flax meal. I also chop the cranberries. You could split the flour to use 1/2 whole wheat. I didn't add the toppings. But sprinkled a little cinnamon sugar on top before baking.
Great recipe. I made a few changes using olive oil instead of butter, adding a pinch of nutmeg and I did not have quite enough ripe bannanas so I used half of a leftover baked sweet potato. also cooked it in a loaf pan (about 50 minutes). It was great combination of sweet and tart. Hubbie was crazy about it.
I made these last night and at first I wasn't sure about them, but the longer they sat, the better I liked them. I made a few changes--I didn't measure the bananas, just added 6 of them so they might have been a little more moist then they were meant to be, but I loved them! I also added about a quarter teaspoon of fresh grated nutmeg, and the zest of one orange. It made all the other flavors seem brighter. Next time I make these, I will try substituting some of the butter with more bananas or some applesauce, and I'll use 2 egg whites instead of one egg to cut down on the fat content. They're already pretty healthy, though, and they taste great!
Alright. These muffins are awesome. They're moist and fluffy, not too sweet, not bland at all... I subbed applesauce for butter, like KLV, and they still turned out terrific. I also put a little spoonful of cranberry jam in the middle of the batter before baking, and it turned out nicely. Thanks for sharing!
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RECIPE SUBMITTED BY
<p>I live with my husband, four cats, and a sweet mutt named Jada in Scarborough, Ontario, where I work as an elementary school administrative assistant. I have a 31 year old daughter who lives with her boyfriend in nearby Don Mills, along with my sweet granddogs, Frankie and Turbo. I would have to say that my passion is animals, since I have so many of them! <br /><img src=http://images.quizilla.com/H/h0t5auce/1108834307_brown_answer.jpg alt= /> <br /><img src=http://www.recipezaar.com/members/home/532663/cookswithcattitude.JPG alt= /> <br /><img src=http://i146.photobucket.com/albums/r271/copperhorse58/CalendarGirlsSwap2009.jpg alt= /> <br /><br />If I had a month off work to do what I please, I would first catch up on my sleep and then just have fun - see a few movies and maybe take a couple of short trips - something that wouldn't break the bank - lol!</p>