Cranberry and Oat Breakfast Muffins

cranberry oat breakfast muffins

I gotta say, I love healthy foods that don’t taste healthy at all. I wanted a to-go version of the fruit and nut oatmeal I’ve been having every morning. Something that was healthy, packed with fiber and Vitamin C, but still super tasty. This time of year, it was a no-brainer to add a whole lot of cranberries to the mix. Not only are they in peak season, but they’re filled with antioxidants and vitamins. And what goes with cranberries? Cinnamon. And orange. And maybe some walnuts. These muffins have a banana base, as well as olive oil to replace any butter. I also used whole wheat pastry flour and fiber rich flax seed. This recipe makes 12 muffins, and I have a feeling that between breakfast, work out snacks, and guilt free ingredients, these will go FAST.

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Preheat the oven to 350 and line a muffin pan with paper muffin liners. Set aside. Prep your dry ingredients. In a medium sized bowl, whisk together the whole wheat pastry flour, oats, baking powder, flax seeds, and cinnamon. If you don’t have whole wheat pastry flour at the ready, sub for whole wheat flour, running it through a fine sifter once or twice.

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In a separate larger bowl, beat the mashed banana, egg, oil, vanilla, and sugar with a wire whisk. Be sure and use very ripe bananas. Ripe bananas are easier to mash, sweeter, and much more aromatic. I’ve learned a lot lately about the health benefits of bananas, which is why it sneaks its way into so many of my recipes (like this Pineapple Mango Smoothie). Helen over at Well Being Secrets gives a thorough breakdown of the nutrition in bananas, as well as 24 different health benefits. She also shares some tricks like how to properly store them and easier ways to incorporate bananas into recipes. Check out her impressive and thorough Health Benefits of Bananas page and learn something new.

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Add the dry ingredients into the wet and whisk together until just combined. You don’t want to over mix.

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Using a spatula, gently fold in the fresh cranberries and walnuts. The walnuts are optional, of course, if you don’t have nut lovers in your house, but I like the slight crunch it gives these muffins.

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For some zestiness, grate in about 1/4 teaspoon of orange peel. Give the batter a quick stir and it’s ready to go.

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Using a spoon or large cookie dough scoop, fill each muffin cup 3/4 of the way full.

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Bake for 25-30 minutes, or until toothpick tester comes out clean. Immediately remove the muffins from the pan and transfer to wire wrack. Let them cool down completely before removing the paper to avoid sticking.

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The orange and the cinnamon and the bursting cranberries- everything smells sooo good.

Store these in an airtight container at room temperature for a few days. Transfer to the fridge to store up to 1 week after that.

Cranberry and Oat Breakfast Muffins
Cranberry and Oat Breakfast Muffins filled with fiber rich flax seed, whole wheat flour, olive oil, banana, oats, and cranberries.
Servings
12 muffins
Servings
12 muffins
Cranberry and Oat Breakfast Muffins
Cranberry and Oat Breakfast Muffins filled with fiber rich flax seed, whole wheat flour, olive oil, banana, oats, and cranberries.
Servings
12 muffins
Servings
12 muffins
Ingredients
  • 2 bananas very ripe, mashed
  • 1 egg
  • 1/3 cup skim milk
  • 1/4 cup olive oil
  • 1/3 cup sugar
  • 1/2 tsp vanilla optional
  • 1 cup whole wheat pastry flour
  • 1 tbsp flax seed
  • 1 3/4 cups oats
  • 3 tsp baking powder
  • 1/4 tsp cinnamon
  • 1/4 cup walnuts chopped, optional
  • 1 1/2 cups cranberries fresh
  • 1/4 tsp orange peel
Instructions
  1. Preheat oven to 350. Line a muffin pan with 12 paper cups. In a medium sized bowl, whisk together the flour, oats, baking powder, cinnamon, and flax seed until combined. Set aside
  2. In a larger separate bowl, whisk together the mashed banana, egg, milk, oil, sugar, and vanilla.
  3. Add the dry ingredients into the banana mixture and stir until just combined.
  4. Gently fold in the cranberries, walnuts, and orange zest.
  5. Using a large cookie dough scoop, fill each of the muffin cups 3/4 of the way full. Bake for 25-30 minutes, or until toothpick tester comes out clean.
  6. Immediately remove muffins from tray and transfer to a wire wrack to let cool completely.
Recipe Notes

Don't peel the muffins from the cup liners until they have cooled completely to avoid sticking.

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