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Cranberry Oat Muffins Recipe

Cranberry Oat Muffins Recipe photo by Taste of Home

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“These quick muffins have been a favorite for years,” says Arlene Noble in North Judson, Indiana. Filled with the wholesome goodness of oats, bananas, cranberries and crunchy nuts, we can see why!

This recipe is:

Quick

Diabetic Friendly

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Cranberry Oat Muffins Recipe

Prep/Total Time: 30 min.

Yield: 9 Servings

15 15 30

Ingredients

1 cup all-purpose flour
2/3 cup old-fashioned oats
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup 2% milk
1/2 cup mashed ripe banana
2 tablespoons canola oil
1/2 cup dried cranberries
1/4 cup chopped pecans

Directions

In a large bowl, combine the first six ingredients. In a small bowl, beat the egg, milk, banana and oil. Stir into dry ingredients just until moistened. Stir in cranberries and pecans.
Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 14-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 9 muffins.

Nutritional Facts 1 muffin equals 198 calories, 7 g fat (1 g saturated fat), 25 mg cholesterol, 304 mg sodium, 32 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Originally published as Cranberry Oat Muffins in Cooking for 2 Winter 2008, p60

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Cranberry Oat Muffins

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Reviewed on Mar. 17, 2012 by sipper

Have made these delicious easy muffins many times. Can also substitute applesauce for bananas or use brown sugar with pecans. For my personal taste I use 2 egg whites instead of whole egg, cut sugar to 1/4 cup and cut salt to 1/4 tsp. Pretty healthy breakfast (or anytime) treat!

Reviewed on Feb. 02, 2008 by proesner

These were delicious. I doubled the recipe and kept the extras for snacks. They didn't last long.