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

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4.5 7 8
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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!
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

198 calories: 1 each, 7g fat (1g saturated fat), 25mg cholesterol, 304mg sodium, 32g carbohydrate (15g sugars, 2g fiber), 4g 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


Reviews for Cranberry Oat Muffins

AVERAGE RATING
(8)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
babs6789
Reviewed Nov. 14, 2015

"changed the second time and made 12 muffins: fresh cranberries (not dried!); 1/2 c white flour; 3/4 c whole wheat flour; 1/3 c greek yogurt 1/3 c skim milk plus as needed to fully wet dry ingredients; 1/3 c dark brown sugar; 1 T cinnamon; 2 eggs separated: yolks to liquids w whites beat and folded in last; 1/4 c orange juice to liquids. Big improvement!! Beautiful color on top; marvelous light crumb."

MY REVIEW
loganthol
Reviewed Aug. 11, 2015

"The good news: nice color, and not dry. Pay attention: the dough rises very quickly - if you don't stir ingredients fast enough and it rises before you put it in the muffin cups, it falls and you get flat muffins. They are still not dense, but not so pretty. The not as good news: these tend to crumble apart, and are extremely sweet. I would halve the sugar. And add some kind of flavor, they are a little plain even with the cranberries - could use some vanilla, or cinnamon maybe."

MY REVIEW
s_pants
Reviewed Apr. 11, 2015

"Very good, light, airy and moist. My husband thought the choice of dried cranberries was questionable, but my kids and I thoroughly enjoyed them."

MY REVIEW
cathycooking
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
ceciliahugs
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
sipper
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
proesner
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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