These banana, cranberry, and oatmeal breakfast muffins are packed full of flavor! They are hearty and filling muffins that will keep you satisfied as you go through your morning. I was looking for a great breakfast muffin with ingredients I had on hand - mainly bananas, cranberries, and oatmeal.
Yes, it is my Costco shopping issue again. Who can actually use all those craisins (dried cranberries) in that huge package?
I found some muffins that were close but not quite what I was looking for. So, I tweaked it and made my own recipe. I've made them a few times and really enjoy them! The bonus was that everything I used is usually in my pantry. If you don't have everything for these right now, you may for these easy pumpkin muffins or these cake mix blueberry muffins
Why I love this recipe
The sweet and tangy flavors of bananas and cranberries, combined with the hearty texture of oats, create a truly satisfying breakfast muffin.
These muffins are a lifesaver on busy mornings! They're quick to make, can be prepared ahead of time, and are perfect for grabbing and going. Plus, they're a healthier alternative to store-bought pastries.
Packed with fiber, protein, and essential nutrients, these muffins are a nutritious way to start your day. The whole wheat flour and oats provide sustained energy, while the cranberries add a burst of antioxidants. It's a guilt-free breakfast option that will keep you feeling full and satisfied.
I love making these muffins for my family on weekends. They're a favorite breakfast and snack for everyone. Kids especially love them, and I feel good knowing they're getting a healthy and delicious start to the day.
Recipes that only use one bowl are also something I get excited about!
Table of contents
Ingredients
- mashed ripe bananas
- large egg
- a teaspoon vanilla
- olive oil
- milk (I use 1 %)
- sugar
- whole wheat flour - I like using whole wheat flour to boost the nutrition level.
- white flour
- old-fashioned oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- cinnamon is optional - but I think it adds to the flavor!
- Craisins (dried cranberries)
Substitutions
Many substitutions work very successfully with this recipe. If you have a similar ingredient at home, don't go buy something different, use it! Some examples are vegetable oil or any other neutral-tasting oil works. For milk, use what your family is using. For the sugar, you can substitute packed brown sugar. The oats can be any type (quick, one-minute or old-fashioned).
I do recommend staying with the whole wheat to white flour ratio or this muffin may be too dense.
Instructions
Preheat to 350F. Makes 12 nice-sized muffins. Line your muffin tins with paper liners.
Step 1
In a large bowl, mash bananas and add lightly beaten egg, canola oil, vanilla, and milk. Basically, you are adding all your liquids.
Step 2
Add sugar and stir together until well combined.
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Step 3
Add whole wheat flour, white flour, baking powder, baking soda and cinnamon. Stir the dry ingredients together (on top of the wet ingredients) so that baking powder, baking soda, and cinnamon are fairly well mixed into the flour. Add oats and mix all ingredients together. Fold in cranberries in the end.
Step 4
Divide dough evenly into 12 lined muffin tins. About ¾ full.
Step 5
Bake approx. 20 minutes. Check with toothpick to see if done. Once out of the oven, let sit for a few minutes, then take out of muffin tins to cool.
Storage
If you expect these to be eaten within a couple of days, they are fine in a sealed container on the counter. If it will be longer, I wrap some individually and freeze them. They are just as good when thawed (just leave them on the counter overnight).
FAQs
Yes, they can. Make sure to cut them at least in half when adding fresh ones. Also, the fresh cranberries will be a little more tart (not a bad thing, just different).
Raisins work really well in this recipe! I personally alternate with what I have on hand and that's often raisons.
Other Breakfast Recipes
Banana Cranberry Breakfast Muffins
Ingredients
- 2 mashed ripe bananas
- 1 large egg
- 1 teaspoon vanilla
- ⅓ cup canola oil
- ⅓ cup milk I use 1 %
- ½ cup sugar
- ½ cup whole wheat flour
- ½ cup white flour
- 1 ¾ cup old fashioned oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon optional - but I think it adds to the flavor!
- 1 cup Craisins dried cranberries
Instructions
- Preheat to 350F. Makes 12 nice sized muffins.
- In bowl, mash bananas, add lightly beaten egg, canola oil, vanilla and milk.
- Add sugar and stir together.
- Add whole wheat flour, white flour, baking powder, baking soda and cinnamon. Stir the dry ingredients together (on top of the wet ingredients) so that baking powder, baking soda and cinnamon are fairly well mixed into the flour. Add oats and mix all ingredients together.
- Fold in cranberries.
- Divide dough evenly into 12 lined muffin tins. About ¾ full
- Bake approx. 20 minutes. Check with toothpick to see if done.
- Take out of muffin tins to cool.
Notes
Storage
If you expect these to be eaten within a couple of days, they are fine in a sealed container on the counter. If it will be longer, I wrap some individually and freeze them. They are just as good when thawed (just leave them on the counter overnight).Nutrition (I am not a nutritionist. These are estimates only)
Enjoy these cranberry, oatmeal breakfast muffins! They are wonderful. They are a little more dense than most muffins I've had. That would be because you have all those healthy ingredients in them!!
Please pin to your Pinterest account.
Margaret
Great one bowl recipe! I didn't have whole wheat flour so used unbleached and changed up the oats to encorporate 1/3 cup of steel cut for a little crunch. Also added frozen blueberries instead of craisins. They turned out fabulous thanks!
momcrieff
I'm glad to hear your breakfast muffins turned out great. I haven't made them in a while. Time to make them again!!
Elizabeth Bea
I made these muffins last night & my husband & my 1 yr old son LOVED them! My husband doesn’t typically like healthy breakfast options. I even brought some in to work to share with a coworker. They are absolutely delicious. The only variation was that I used three bananas instead of two. Also, would you be able to post the nutrition info? I was adding it to my calorie app & wanted to make sure it was accurate. Thanks!!
pestep81
These look delicious. I love cranberries and we never seem to eat all the bananas before they start to get ripe and then no one wants them. Pinning this one to make soon. Thanks