CRANBERRY BANANA OAT MUFFINS
Cranberry Banana Oat Muffins are healthy and so delicious. If you are reaching for a little treat with zero guilt, this muffin recipe is for you.
Provided by Natalya Drozhzhin
Categories Pastries
Time 1h
Number Of Ingredients 12
Steps:
- Gather all your ingredients. Mash the ripe bananas. Whisk eggs with buttermilk and vanilla extract. Fold mashed bananas into the mixture.
- Combine the dry ingredients (flour, oats, sugar, baking powder and baking soda) together. In small parts, mix the dry ingredients into the wet batter.
- Stir in dry cranberries.
- Line muffin pan with paper liners and fill each one about 3/4 of the way to the top.
- In a separate bowl, combine oats with brown sugar. Sprinkle equal parts of the mixture on top of each muffin.
- Bake muffins at 350°F for about 20-30 minutes. Insert a skewer into the center of a muffin to test for doneness. If it comes out clean, the muffins are ready.
- Let muffins cool to a room temperature.
Nutrition Facts : Calories 175 kcal, Carbohydrate 37 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 20 mg, Sodium 94 mg, Fiber 3 g, Sugar 19 g, ServingSize 1 serving
BANANA, CRANBERRY, OATMEAL BREAKFAST MUFFIN
Provided by momcrieff
Number Of Ingredients 13
Steps:
- Preheat to 350F. Makes 12 nice sized muffins.
- Line your muffin tins.
- In bowl, mash bananas, add lightly beaten egg, canola oil, vanilla and milk.
- 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.
- Take out of muffin tins to cool.
- Enjoy : )
CRANBERRY OAT MUFFINS
"These quick muffins have been a favorite for years," says Arlene Noble in North Judson, Indiana. Filled with the wholesome goodness of oats, bananas, cranberries and crunchy nuts, we can see why!
Provided by Taste of Home
Time 30m
Yield 9 muffins.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first six ingredients. In a small bowl, beat the egg, milk, banana and oil. Stir into dry ingredients just until moistened. Stir in cranberries and pecans. , Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 14-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts :
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.
Provided by The Gardening Foodie
Categories Breakfast / Snack
Time 25m
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : ServingSize 1 muffin, Carbohydrate 16 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 27 mg, Fiber 1 g, Sugar 14 g, Calories 126 kcal, UnsaturatedFat 6 g
CRANBERRY-BANANA BREAKFAST MUFFINS
Make and share this Cranberry-Banana Breakfast Muffins recipe from Food.com.
Provided by Rachchow
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F
- Lightly grease muffin cups or spray with cooking spray.
- In a large bowl, combine flour, oats, sugar, baking powder, baking soda, and salt.
- In a medium-size bowl, combine egg, banana, and margarine until smooth.
- Add to dry ingredients, stirring just until moistened.
- Fold in cranberries.
- Fill muffin cups and bake for 20 minutes or until done.
Nutrition Facts : Calories 208.5, Fat 4.3, SaturatedFat 0.9, Cholesterol 15.5, Sodium 283.8, Carbohydrate 38.7, Fiber 3.1, Sugar 14.5, Protein 5
CRANBERRY OATMEAL MUFFINS
Make and share this Cranberry Oatmeal Muffins recipe from Food.com.
Provided by Ranikabani
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- Soak oats in yogurt or sourcream just enough to make it moist.
- Sift dry ingredients (flour, salt, baking powder & baking soda) into a bowl.
- In a separate bowl, add oil, sugars, and egg.
- Beat until well blended.
- Gradually fold in dry ingredients.
- Add chopped cranberries and orange zest.
- Put in greased muffin tins.
- Bake for 20 minutes.
Nutrition Facts : Calories 231.3, Fat 12.4, SaturatedFat 2.9, Cholesterol 23.4, Sodium 294, Carbohydrate 27.5, Fiber 1.3, Sugar 13.4, Protein 3.1
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