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Banana Cranberry Oat Muffins
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5 from 4 votes

Banana Cranberry Oat Muffins

Start your day with these healthy and delicious Banana Cranberry Oat Muffins. Full of amazing flavour, these muffins make a great breakfast.
Course Breakfast / Snack
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 muffins

Ingredients

  • ⅓ cup / 75 ml oil
  • ½ cup / 125 ml / 170g / 6 oz honey
  • 2 eggs at room temperature
  • 1 cup mashed ripe bananas about 3 bananas
  • 1 teaspoon baking soda / bicarbonate of soda
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 1 ¾ cups / 235 g all purpose / plain flour
  • ⅓ cup / 46 g oats plus 1 Tablespoon for more for sprinkling on top
  • 1 teaspoon brown or granulated sugar for sprinkling on top
  • 1 cup / 120g dried cranberries tossed in 2 Tablespoons flour NOTE 1

Instructions

  •  Preheat the oven to 350°F/180°C (160°C fan)
  • Grease the muffin tin with cooking spray or line with paper cases.
  • Toss the cranberries in flour and set aside. NOTE 1
  • In a large bowl, beat the oil and honey together with a whisk.
  • Add the eggs and beat well. Mix in the mashed bananas followed by the baking soda, vanilla extract, salt and cinnamon.
  • Add the flour and oats to the bowl and mix just until combined. DO NOT OVERMIX. NOTE 2
  • Using a spatula or spoon, gently fold in the cranberries
  • Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with oats and sugar
  • Bake muffins for 20 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
  • Leave muffins to cool in the pan for a few minutes before removing. If necessary,you can run a spatula or knife around the muffins to loosen it from the tin
  • These muffins keep well at room temperature for 2 days or up to 4 days in the fridge. You could also freeze the muffins for up to 3 months...just thaw out individual muffins as needed.

Notes

1.Coating the cranberries in flour before baking prevents it from sinking to the bottom of the muffin while baking.
2.Just use a whisk or a fork to combine the ingredients and do not over mix. The mixture will be lumpy, and that is perfectly fine because over mixing will cause the muffins to tough and dense. You don't want tough and dense...you want soft and tender.

Nutrition

Serving: 1muffin | Calories: 126kcal | Carbohydrates: 16g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 27mg | Fiber: 1g | Sugar: 14g | Calcium: 6mg | Iron: 1mg
Tried this recipe?Mention @thegardeningfoodie or tag #thegardeningfoodie!