Print Options

Back to Cranberry Oat Muffins >

Include these items:

Select reviews >

Taste of Home Logo

Cranberry Oat Muffins

 Cranberry Oat Muffins
“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!
9 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 cup King Arthur Unbleached 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,

2 of 2

Cranberry Oat Muffins (continued)

Nutritional Facts: 32 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat.