Community Pick
Cranberry Banana Oat Muffins

photo by Kristie F.




- Ready In:
- 40mins
- Ingredients:
- 10
- Yields:
-
12 muffins
ingredients
- 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
directions
- 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.
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Reviews
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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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Tweaks
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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.
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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.
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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!
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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
Irmgard
Canada
<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>