Cranberry and Oatmeal Breakfast Muffins

These cranberry oatmeal muffins combine mashed banana, rolled oats, whole wheat pastry flour, and tart fresh cranberries. Chopped walnuts add crunch, and coconut oil keeps the batter dairy-free when paired with plant milk.

Why Make Cranberry Oatmeal Muffins

The batter uses ripe bananas for sweetness and moisture, with cranberries for a tangy contrast. Mix the wet and dry ingredients separately, then stir them together just until combined for tender muffins.

Ingredients

• 2 ripe bananas, mashed
• 1 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 cups rolled oats
• 3 tsp baking powder
• 1/4 cup chopped walnuts
• 1–1 1/2 cups fresh cranberries
• A pinch of cinnamon

How to Make Cranberry Oatmeal Muffins

1. Heat the oven to 350°F (175°C). Line a muffin pan with paper liners.
2. In a bowl, stir together the mashed bananas, egg, melted coconut oil, milk, and sugar.
3. In another bowl, whisk the whole wheat pastry flour, oats, baking powder, and cinnamon.
4. Add the dry mixture to the banana mixture and stir just until combined. Fold in the cranberries and walnuts.
5. Divide the batter among the muffin cups, filling each about three-quarters full.
6. Bake for 25–30 minutes, until the tops are set and a tester inserted in the center comes out clean or with a few moist crumbs.
7. Cool the muffins on a wire rack before serving.

Serving Suggestions

Serve warm or at room temperature. They pair well with yogurt or nut butter and are easy to pack for breakfast or a snack.

Storage

Store cooled muffins in a covered container at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze individually wrapped muffins for up to 3 months. Thaw in the refrigerator or warm before serving.

Tips

• Use ripe bananas with brown spots for a softer texture and sweeter flavor.
• Measure flour lightly rather than packing it into the cup.
• Do not overmix after adding the dry ingredients.
• Check the muffins at 25 minutes because oven times can vary.

Variations

Replace walnuts with pecans or almonds. Dried cranberries can be used instead of fresh; if they are sweetened, the muffins will taste sweeter. Orange zest or vanilla extract can add another flavor note.

Frequently Asked Questions

Can I use frozen cranberries?
Yes. Fold them in while frozen to reduce color bleeding into the batter.

Can I make these dairy-free?
Use plant milk; the recipe uses coconut oil rather than butter.

How do I know when the muffins are done?
The tops should be set, and a tester inserted in the center should come out clean or with a few moist crumbs.

Can I reduce the sugar?
You can adjust the sugar, but sweetness and texture may change.

For another related recipe, try whole wheat strawberry banana muffins. For additional guidance, see King Arthur Baking’s basic muffin guide.

Keeping Cranberry Oatmeal Muffins Tender

Mix the batter only until the dry ingredients are incorporated, then fold the cranberries and walnuts through gently. Let the muffins cool on a rack so steam does not soften their bottoms. These cranberry oatmeal muffins are easiest to pack or freeze once they have cooled completely.

Cranberry and Oatmeal Breakfast Muffins

Print Recipe

Quick, healthy, and flavorful muffins made with oats, whole wheat pastry flour, fresh cranberries, and walnuts. Perfect for busy mornings or a light snack.

• Author: Amelia
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 12 muffins
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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

1. Preheat oven to 350°F. Line a muffin pan with paper cups.
2. In a bowl, combine mashed bananas, milk, melted coconut oil, sugar, and egg. Stir until smooth.
3. Add dry ingredients: whole wheat pastry flour, rolled oats, cinnamon, and baking powder. Whisk until well mixed.
4. Fold in cranberries and chopped walnuts gently.
5. Use a cookie scoop or spoon to fill each muffin cup about 3/4 full.
6. Bake for 25–30 minutes or until a tester comes out clean.
7. 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.