why make this recipe
These muffins are quick, healthy, and full of flavor. They use oats and whole wheat pastry flour for fiber. Fresh cranberries add bright tartness and walnuts add a soft crunch. They work well for busy mornings or a light snack.
introduction
This Cranberry and Oatmeal Breakfast Muffins recipe makes moist muffins that keep well and taste good warm or cool. For more simple ideas like this, see the full breakfast recipes collection.
how to make Cranberry and Oatmeal Breakfast Muffins
You mix the wet ingredients, then add the dry ones and stir until just combined. Fold in cranberries and walnuts. Scoop into muffin cups and bake until a tester comes out clean. Let the muffins cool a bit before serving.
Ingredients :
- 2 ripe bananas, mashed
- 1 organic egg
- 1/4 cup coconut oil, melted
- 1/3 cup milk of choice
- 1/3 cup unrefined sugar
- 1 cup whole wheat pastry flour
- 1 3/4 cup rolled oats
- 3 tsp baking powder
- 1/4 cup walnuts, chopped
- 1–1.5 cup fresh cranberries
- Pinch cinnamon
Directions :
- Preheat oven to 350°F. Line a muffin pan with paper cups.
- In a bowl, combine mashed bananas, milk, melted coconut oil, sugar, and egg. Stir until smooth.
- Add dry ingredients: whole wheat pastry flour, rolled oats, cinnamon, and baking powder. Whisk until well mixed.
- Fold in cranberries and chopped walnuts gently.
- Use a cookie scoop or spoon to fill each muffin cup about 3/4 full.
- Bake for 25–30 minutes or until a tester comes out clean.
- Let muffins cool on a wire rack before serving.
how to serve Cranberry and Oatmeal Breakfast Muffins
Serve warm or at room temperature. They pair well with plain yogurt, a smear of nut butter, or a little honey. Bring them as a simple breakfast to work or pack for a picnic.
how to store Cranberry and Oatmeal Breakfast Muffins
- At room temperature: Store in an airtight container for up to 2 days.
- In the refrigerator: Keep in a sealed container for up to 5 days.
- To freeze: Wrap each muffin in plastic or place in a freezer bag for up to 3 months. Thaw overnight in the fridge or warm in the microwave.
tips to make Cranberry and Oatmeal Breakfast Muffins
- Measure flour lightly to avoid dense muffins.
- Do not overmix batter; stir until just combined.
- If cranberries are very tart, toss them with a little sugar before folding in.
- Use ripe bananas for natural sweetness and moisture.
- Check muffins at 25 minutes to avoid overbaking.
variation (if any)
- Swap walnuts for pecans or almonds.
- Use dried cranberries if fresh are not available; reduce added sugar if they are sweetened.
- Add a teaspoon of vanilla extract or a pinch of orange zest for extra flavor.
- Make mini muffins and reduce bake time by 8–10 minutes.
FAQs
Q: Can I use frozen cranberries?
A: Yes. Do not thaw them first. Fold frozen cranberries into the batter to keep them from bleeding too much color.
Q: Can I make these dairy-free?
A: Yes. Use any plant milk and keep the coconut oil. The recipe already uses coconut oil and can be dairy-free.
Q: How do I know when muffins are done?
A: A toothpick or cake tester should come out clean or with a few moist crumbs. Tops should look set and start to brown lightly.
Q: Can I reduce the sugar?
A: Yes, you can lower the sugar to 1/4 cup or substitute with a natural sweetener, but taste and texture may change slightly.
Q: Can I double the recipe?
A: Yes. Use two muffin pans and check baking time; it may take a few more minutes.
Cranberry and Oatmeal Breakfast Muffins
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Quick, healthy, and flavorful muffins made with oats, whole wheat pastry flour, fresh cranberries, and walnuts. Perfect for busy mornings or a light snack.
Ingredients
- 2 ripe bananas, mashed
- 1 organic egg
- 1/4 cup coconut oil, melted
- 1/3 cup milk of choice
- 1/3 cup unrefined sugar
- 1 cup whole wheat pastry flour
- 1 3/4 cup rolled oats
- 3 tsp baking powder
- 1/4 cup walnuts, chopped
- 1–1.5 cup fresh cranberries
- Pinch cinnamon
Instructions
- Preheat oven to 350°F. Line a muffin pan with paper cups.
- In a bowl, combine mashed bananas, milk, melted coconut oil, sugar, and egg. Stir until smooth.
- Add dry ingredients: whole wheat pastry flour, rolled oats, cinnamon, and baking powder. Whisk until well mixed.
- Fold in cranberries and chopped walnuts gently.
- Use a cookie scoop or spoon to fill each muffin cup about 3/4 full.
- Bake for 25–30 minutes or until a tester comes out clean.
- Let muffins cool on a wire rack before serving.
Notes
Serve warm or at room temperature. Pair with yogurt, nut butter, or honey. Store in an airtight container for up to 2 days or refrigerate for 5 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 7g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
