Cranberry Banana Oat Muffins
Start your day with a burst of flavor and wholesome goodness with these irresistible Cranberry Banana Oat Muffins! Packed with nutritious rolled oats, naturally sweet bananas, and tangy dried cranberries, these muffins strike the perfect balance between health and indulgence. A hint of cinnamon adds warmth, while honey and vanilla extract lend natural sweetness to every bite. Soft, moist, and easy to make, this recipe is perfect for busy mornings, afternoon snacks, or meal prep, as these muffins freeze beautifully for later. Ready in just 35 minutes, they’re a family-friendly treat loaded with fiber and hearty flavor—delicious on their own or paired with a dollop of butter or cream cheese. Your search for the ultimate banana oat muffin ends here!
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 2 medium Mashed ripe bananas
- 1 Egg
- 0.5 cup Milk
- 0.25 cup Honey
- 1 teaspoon Vanilla extract
- 0.75 cup Dried cranberries
- 0.25 cup Vegetable oil
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, combine the rolled oats, all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Stir well to combine.
In a medium bowl, mash the ripe bananas with a fork until smooth. Add the egg, milk, honey, vanilla extract, and vegetable oil. Whisk until the mixture is well-combined.
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined, being careful not to overmix.
Fold in the dried cranberries, evenly distributing them throughout the batter.
Spoon the batter into the prepared muffin tins, filling each cup about 3/4 full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them sit in the muffin tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or store in an airtight container at room temperature for up to 3 days. These muffins can also be frozen for longer storage.
Nutrition Facts
Calories |
2107 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.2 g | 89% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 35.4 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 1860 mg | 81% | |
| Total Carbohydrate | 340.0 g | 124% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 155.2 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 285 mg | 22% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1678 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
