CRANBERRY BANANA OAT MUFFINS
These tasty muffins are a good way to use up over-ripe bananas and are great for those who are allergic to dairy products as they can be made with either butter or non-dairy margarine. This recipe was developed in the test kitchens of Robin Hood Multifoods.
Provided by Irmgard
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 10
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.
Nutrition Facts : Calories 215.7, Fat 6.6, SaturatedFat 3.6, Cholesterol 29, Sodium 299.1, Carbohydrate 35.9, Fiber 2.7, Sugar 14.2, Protein 4.4
CRANBERRY BANANA OAT MUFFINS
Cranberry Banana Oat Muffins are healthy and so delicious. If you are reaching for a little treat with zero guilt, this muffin recipe is for you.
Provided by Natalya Drozhzhin
Categories Pastries
Time 1h
Number Of Ingredients 12
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.
Nutrition Facts : Calories 175 kcal, Carbohydrate 37 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 20 mg, Sodium 94 mg, Fiber 3 g, Sugar 19 g, ServingSize 1 serving
BANANA CRANBERRY MUFFINS
"Any time I get together with friends and family members, they ask me to bring some of these yummy muffins," writes Gretchen Zoch. The Boiling Springs, North Carolina reader relies on cranbereies to dress up her homemade banana muffins.
Provided by Taste of Home
Time 35m
Yield 14 muffins.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 250 calories, Fat 8g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 174mg sodium, Carbohydrate 42g carbohydrate (28g sugars, Fiber 2g fiber), Protein 4g protein.
EDNA'S BANANA CRANBERRY MUFFINS
Moist and easy. I like to wrap cooled muffins in plastic wrap and freeze to pop into lunch boxes. This can also be baked as a loaf.
Provided by Lisa in Port Hope
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 37m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
- Mash bananas and sugar together in a bowl; add egg and vanilla extract and mix well. Stir whole wheat flour, baking powder, baking soda, and salt together in a separate bowl; stir into banana mixture just until batter is mixed. Stir oil into batter and fold in cranberries. Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 22 to 26 minutes.
Nutrition Facts : Calories 151.2 calories, Carbohydrate 29.9 g, Cholesterol 15.5 mg, Fat 3.1 g, Fiber 3 g, Protein 2.9 g, SaturatedFat 0.5 g, Sodium 165.5 mg, Sugar 15.2 g
CRANBERRY OATMEAL MUFFINS
Make and share this Cranberry Oatmeal Muffins recipe from Food.com.
Provided by Ranikabani
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- Soak oats in yogurt or sourcream just enough to make it moist.
- Sift dry ingredients (flour, salt, baking powder & baking soda) into a bowl.
- In a separate bowl, add oil, sugars, and egg.
- Beat until well blended.
- Gradually fold in dry ingredients.
- Add chopped cranberries and orange zest.
- Put in greased muffin tins.
- Bake for 20 minutes.
Nutrition Facts : Calories 231.3, Fat 12.4, SaturatedFat 2.9, Cholesterol 23.4, Sodium 294, Carbohydrate 27.5, Fiber 1.3, Sugar 13.4, Protein 3.1
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!
Provided by Taste of Home
Time 30m
Yield 9 muffins.
Number Of Ingredients 12
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.
Nutrition Facts :
BANANA CRANBERRY NUT MUFFINS
Moist and nutritious banana muffins, great for breakfast. Made with oat bran, almond milk, fresh cranberries, bananas, and walnuts!
Provided by kwat@65
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 45m
Yield 22
Number Of Ingredients 13
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.
Nutrition Facts : Calories 128.3 calories, Carbohydrate 17.1 g, Cholesterol 14 mg, Fat 6.1 g, Fiber 1.4 g, Protein 2.8 g, SaturatedFat 1.8 g, Sodium 171.1 mg, Sugar 5 g
BANANA CRANBERRY OAT MUFFINS
Start your day with these healthy and delicious Banana Cranberry Oat Muffins. Full of amazing flavour, these muffins make a great breakfast.
Provided by The Gardening Foodie
Categories Breakfast / Snack
Time 25m
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 1 muffin, Carbohydrate 16 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 27 mg, Fiber 1 g, Sugar 14 g, Calories 126 kcal, UnsaturatedFat 6 g
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