Cranberry Banana Oat Muffins Recipes

CRANBERRY BANANA OAT MUFFINS

Steps:

• Gather all your ingredients. Mash the ripe bananas. Whisk eggs with buttermilk and vanilla extract. Fold mashed bananas into the mixture.
• Combine the dry ingredients (flour, oats, sugar, baking powder and baking soda) together. In small parts, mix the dry ingredients into the wet batter.
• Stir in dry cranberries.
• Line muffin pan with paper liners and fill each one about 3/4 of the way to the top.
• In a separate bowl, combine oats with brown sugar. Sprinkle equal parts of the mixture on top of each muffin.
• Bake muffins at 350°F for about 20-30 minutes. Insert a skewer into the center of a muffin to test for doneness. If it comes out clean, the muffins are ready.
• Let muffins cool to a room temperature.

BANANA CRANBERRY NUT MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.
• Sift flour, oat bran, baking powder, baking soda, and salt together into a large bowl.
• Beat brown sugar, butter, egg, and vanilla extract together in a bowl until smooth. Beat in bananas, almond milk, and cranberries. Fold in flour mixture. Stir walnuts into the batter.
• Fill each muffin liner with 1 tablespoon batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer to a wire rack to cool.

BANANA CRANBERRY OAT MUFFINS

Steps:

• Preheat the oven to 350°F/180°C (160°C fan)
• Grease the muffin tin with cooking spray or line with paper cases.
• Toss the cranberries in flour and set aside. NOTE 1
• In a large bowl, beat the oil and honey together with a whisk.
• Add the eggs and beat well. Mix in the mashed bananas followed by the baking soda, vanilla extract, salt and cinnamon.
• Add the flour and oats to the bowl and mix just until combined. DO NOT OVERMIX. NOTE 2
• Using a spatula or spoon, gently fold in the cranberries
• Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with oats and sugar
• Bake muffins for 20 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
• Leave muffins to cool in the pan for a few minutes before removing. If necessary,you can run a spatula or knife around the muffins to loosen it from the tin
• These muffins keep well at room temperature for 2 days or up to 4 days in the fridge. You could also freeze the muffins for up to 3 months...just thaw out individual muffins as needed.

CRANBERRY BANANA OAT MUFFINS

Steps:

• Combine the first six ingredients in a mixing bowl.
• Mix well.
• Beat together egg, bananas and melted butter or margarine until smooth.
• Add to dry ingredients.
• Stir to blend.
• Stir in cranberries just until combined.
• Spoon batter into prepared muffin pan, filling almost to the top.
• Bake at 375 degrees F for 20 to 25 minutes or until the top springs back when lightly touched.

BANANA WALNUT CRANBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
• Combine 2 cups flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a large bowl.
• Combine white sugar, melted butter, and eggs in another bowl; whisk until smooth. Mix in bananas, cranberries, and 1/2 cup walnuts. Fold in flour mixture and mix until a lumpy batter forms.
• Spoon batter into lined cups, filling each 3/4 full.
• Mix brown sugar and 3 tablespoons flour in a small bowl. Cut in cubed butter with a pastry cutter or two knives until pea-sized crumbles form. Mix in 1/3 cup walnuts.
• Sprinkle walnut crumble over batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool for 5 minutes.

CRANBERRY-BANANA BREAKFAST MUFFINS

Steps:

• Preheat oven to 375°F
• Lightly grease muffin cups or spray with cooking spray.
• In a large bowl, combine flour, oats, sugar, baking powder, baking soda, and salt.
• In a medium-size bowl, combine egg, banana, and margarine until smooth.
• Add to dry ingredients, stirring just until moistened.
• Fold in cranberries.
• Fill muffin cups and bake for 20 minutes or until done.

BANANA CRANBERRY MUFFINS

Steps:

• In a small saucepan, bring cranberries, 1 cup sugar and water to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until berries begin to pop. Drain and set aside., In a large bowl, cream shortening and remaining sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with bananas. Fold in cranberry mixture and walnuts., Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

CRANBERRY OAT MUFFINS

Steps:

• 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.