(ads will not print)

Cranberry and oatmeal breakfast muffins

These cranberry and oatmeal breakfast muffins have become one of my favorite muffin recipes. They are so easy to make, healthy and delicious. You can also have them on the go or freeze to consume them later on. So good!

I have been sick for a few days with the flu so that meant no gym, no baking and no cooking…..but today that I have been feeling a bit better so I felt like making this banana and oatmeal muffins. I made these muffins a while back, when I first started the blog, although today I felt like making them slightly different so I made a few changes to the original recipe and make these cranberry and oatmeal breakfast muffins.

Since it is cranberry season I added fresh cranberries to the batter rather than the apples and dried cranberries. What a success. My husband loves them and my kids are eating them by the minute, thank goodness they are pretty healthy……. I don’t think they will last more than one day :-)

You can make these cranberry and oatmeal breakfast muffins with which ever fruit you prefer. They are very versatile, which is one of the things I like the most, plus they also take no time to put together, MAX 10-15 minutes total…..no joke!

Anyhow I will leave you with these amazing and awesome cranberry muffins so until my next entry.

Enjoy!!

Before and after baking. These cranberry muffins were so good!! Excellent for breakfast.

You can use any fruit you like in these muffins. They are very versatile :-)

These are a fabulous alternative for breakfast on the go, they are pretty healthy. Good on soluble fiber to low in cholesterol :-) My husband takes 3-4 each morning.

Print Print

Cranberry and oatmeal breakfast muffins

Miraym's original recipe

Yield: 16-18 muffins

Total Time: 40 minutes

Ingredients:

2 ripe bananas, mashed
1 organic egg
1/4 cup coconut oil, melted
1/3 cup milk of choice
1/3 cup unrefined sugar
1 cup whole wheat pastry flour
1 3/4 cup rolled oats
3 tsp aluminum free baking powder
1/4 cup walnuts, chopped
1- 1 1/2 cup fresh cranberries
Pinch cinnamon

Directions:

Preheat oven to 350F degrees. Line muffin pan with muffin paper cups.

In a bowl, with a wire whisk, combine bananas, milk, oil, sugar and egg. Add dry ingredients, flour, oats, cinnamon and baking powder and whisk until well incorporated. Fold in cranberries and walnuts.

With a medium cookie scoop, fill each muffin cup 3/4 of the way. Bake for 25-30 minutes or until tester comes out clean.

Make sure you remove muffins immediately after they are done. Let them cool on a wire rack.

Nutrition facts calculated based on the recipe giving 16 servings. 1 muffin = 1 serving

(ads will not print)