Oh my goodness, you guys! I have been meaning to write this post for a few weeks now. Since January at least…and now it will be March in 2 days! Life has been so busy lately and I feel like I have zero downtime. I guess that’s being a working mom for you. Especially when you are a mom to a very cute but very stubborn baby who seems to be able to run on little to no sleep!
On the day that I actually made these muffins, Easton was miraculously napping and I decided I wanted to bake something. When I started my blog a few years back, I did so as a way to keep track of my baking recipes, so I will actually use it as my own online cookbook. From time to time I will decide that I want to make a recipe that I’ve blogged about in the past, so I just go back and find it on my blog. As I was browsing, I came across these banana oat muffins (Please don’t judge me for my lack of food photography skills back in the day!!!) I had some ripe bananas around, it was a quick and easy recipe, plus I thought it would be fun to revamp it a bit.
Next, I noticed that I had some whole cranberries left over from a while back (those things take forever to go bad in the fridge!!) so I thought it could be fun to add those to the recipe in addition to making some healthier substitutions. If you like fresh cranberries, not just dried cranberries with a boat load of sugar, aka Craisins, you will love these! They add just the right amount of zing. I really did love the way this muffin recipe came out. Filling, healthy and unique! Maybe the next time Easton decides to take a nice nap I’ll reinvent another old recipe with another embarrassing example of my poor food photography from my early days of blogging!
1. Preheat oven to 350 degrees.
2. Next, line or grease a 12 cup muffin tin.
3. In a large bowl, mash the bananas and add in egg and brown sugar. then combine.
4. In a separate bowl, sift together flour, baking soda, baking powder, salt and cinnamon.
5. Add in the oatmeal to the flour mix.
6. Add the dry mix into the large bowl, a little at a time. mixing well after each addition.
7. Fold in the cranberries.
8. Divide batter evenly into each muffin cup.
9. Bake for about 25 minutes, then let cool on a wire rack.