Banana, cranberry & oat muffins.

My family seems unable to go through a bunch of bananas before the final few start getting really spotty and black. Before we used to just toss them, a complete and disgusting waste of food.

Now, however, we freeze them.


Though they may look strange, frozen, over-ripe bananas are perfect for baking. When I saw this stash this morning I knew I had to act. After sorting through several banana bread and cake recipes, I settled on a recipe for blueberry, banana and oatmeal muffins (links are below). I loved the simplicity of this recipe, and the fact that it used whole wheat flour was a big draw. I’m still trying to use up the old lot I have.

I made some adjustments to the recipe, which was originally more healthful than what I give you below. I swapped dried cranberries for blueberries only because I ran out of blueberries earlier this week. I also omitted the ground flaxseed and used veggie oil and raw sugar in place of coconut oil and coconut sugar.


Even with the alterations, I think these turned out great. Much to my delight, the dried cranberries plumped pleasantly in the oven and gave a nice little bite to the muffins.

Banana, cranberry & oat muffins, makes 12 muffins. Adapted from this recipe from the lovely healthy living food blog, Fit.Fresh.Food.

IMG_0095Yep, those are snowflake print muffin cups. First days of summer be damned.


1 cup oats (original recipe called for quick-cook, I used old fashioned. Worked fine.)

1/2 cup all-purpose flour

1/2 cup whole wheat flour

1/4 sugar (I used raw. Regular white would work too.)

1 1/2 tsp. baking powder

1 tsp. baking soda

generous 1/4 tsp. ground cinnamon

1/2 tsp. kosher salt

3 large bananas, mashed

1 egg

1/4 cup vegetable oil

1/2 tsp. vanilla extract

1 cup dried cranberries (I used Craisins.)


1. Preheat oven to 375*F and line a 12-count muffin tin with paper cups or grease with cooking spray/butter. In a large mixing bowl, combine the oats, flours, sugar, baking powder, baking soda, cinnamon and salt. In a separate bowl, combine the mashed bananas, egg, oil and vanilla.

2. Stir the wet and dry ingredients together until just mixed. Fold in the cranberries. Spoon into the muffin cups and bake for 25 to 30 minutes (mine were done after 25). Remove muffins from the tin and place on a wire rack to cool. Enjoy.



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