This is another variation of the go-to family muffin recipe that features cranberries. It is not too sweet, but very hearty, leaving you feeling satisfied without that awful sugar rush people get when they eat desserts. Another good cran recipe if you like hearty desserts is the cranberry pumpkin bread post. Good on cold winter days. Now, back to the muffins; this recipe is pretty straightforward and will become a staple in your home if you like to have your desserts be both tasty AND healthy (as much as possible anyway).
- 2 cups flour
- 1 cup sugar
- 1 cup oats
- 4 teaspoons baking powder
- 1 tsp cinnamon
- 2 eggs
- 2 TBSP milk
- 3/4 cup vegetable oil
- 2 mashed bananas
- 1 tsp vanilla
- 1 cup fresh cranberries
- optional: 1/2 cup raisins or pecans
- In a large bowl, combine the dry ingredients. In another bowl, mix the eggs, milk, oil, and vanilla extract.
- Stir into dry ingredients until well combined. Add bananas, cranberries and stir.
- Grease a muffin tin and fill each muffin case to the top.
- Bake at 350 degrees F for 18-20 minutes or until a toothpick comes out clean.
- Cool for 5 minutes before removing from pan to a wire rack.
Notes & Options:
There are lots of ways to modify these cranberry/banana muffins to spice them up, down or just change it to suit your palate. You can try:
– Using fresh cranberries is always best but if you can’t then frozen work just as well.
– Add some nuts to the batter give these muffins a satisfying crunch. I recommend walnuts or pecans.
– Brushing the tops of the muffins (before they go into the oven) with melted butter and sugar make them a tad more appealing to the eye and that first bite.
Make it Healthy – Replacing the sugar in the batter with granulated sweetener will ensure your muffins are sugar free and purely a starch food.
More Cranberry Recipes