Oatmeal Banana Muffins with Cranberries

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 egg
3-4 mashed ripe bananas
1/2 cup packed brown sugar
1/3 cup natural applesauce
1 teaspoon vanilla extract
1 cup white whole wheat flour
1 cup old fashioned oats
1/2 teaspoon baking soda
2 teaspoons baking powder
1 1/4 teaspoons salt
1 teaspoon cinnamon
1 cup whole, fresh cranberries


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.

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