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Cranberry Oat Muffins Recipe
Cranberry Oat Muffins Recipe photo by Taste of Home

Cranberry Oat Muffins Recipe

Publisher Photo
“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!
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:9 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 9 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Cranberry Oat Muffins in Cooking for 2 Winter 2008, p60

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.

Reviews for Cranberry Oat Muffins

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
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3 Star
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MY REVIEW
Reviewed Dec. 16, 2013

"These were delicious. It was a nice change from the traditional banana muffins. Loved the oatmeal and the cranberries added a nice tart yet sweet flavor. Very moist. I used skim milk instead of 2% without any problems. Will definitely make it again."

MY REVIEW
Reviewed Oct. 26, 2013

"Great healthy muffins! Quick to make too! I substituted whole wheat flour and added a tablespoon Ground Flaxseed, cut the sugar in half and added a tablespoon molasses and 5 chopped dates for sweetness. Love the muffins!!"

MY REVIEW
Reviewed Mar. 17, 2012

"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!"

MY REVIEW
Reviewed Feb. 2, 2008

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

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