Ingredients for Cranberry Banana Oat Muffins
- All Purpose Flour
- Oats
- Granulated Sugar
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- 2 ripe bananas, mashed
- Butter
- 1 cup fresh or frozen cranberries
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How to Make Cranberry Banana Oat Muffins
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup rolled oats, ¾ cup granulated sugar, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt.
- In a separate bowl, mash 2 ripe bananas with a fork. Add 1 large egg and ¼ cup melted butter or non-dairy margarine. Beat until well combined.
- Gently pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Fold in 1 cup fresh or frozen cranberries until evenly distributed.
- Fill each muffin liner about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
56g
Fat
17g
Carbs
11g
