Muffins are the handiest treats around! They’re quick and relatively fool-proof – and so easy to make healthy and wholesome without tons of sugar like you might find in packaged or bakery varieties. I love to stock extra muffins in the freezer for quick grab-and-go breakfasts and snacks, too.
This cranberry banana oat recipe is mildly sweet, and makes a light-tasting muffin that’s gluten-free. It’s also a great way to use overripe bananas, which are always in rotating stock at our house. I love using ingredients that are naturally abundant and in season, so I threw in some cranberries for Fall flair. At other times of year, you could switch up your berries with whatever’s in season then, such as blueberries, strawberries, etc. If you’re not concerned about gluten, just use regular all-purpose flour and omit the xanthan gum. You can easily veganize the butter and yogurt with vegan versions for the same result, and use your egg substitute of choice.
I often double the recipe if I have enough ingredients on hand, to stock the freezer or for gifting. A mini-loaf pan is great for creating super-cute seasonal gifts that are more substantial than a single muffin, and such a sweet unexpected treat for a friend or teacher. ♡
I use a technique here with the bananas that I like more than mashing for such recipes, that makes the end result more delicate, and the morsels of bananas more noticeable than the usual way. I call this technique “cut-mashed.” Very scientific. ;) Just place the peeled bananas in a small bowl and dice with a butter knife – not into exact slices or any distinct pieces, but almost like a pastry cutter, smashing just a wee bit with the side of the knife to soften. So – here we go!
- 1 1/4 cups gluten-free all purpose flour (or regular all-purpose flour)
1 tsp xanthan gum (omit if using regular flour)
1 cup oats
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
2 tablespoons sour cream or plain yogurt
1/3 cup softened butter
1 tsp vanilla extract
1/2 cup raw sugar (or your choice of sweetener, such as agave nectar)
- 3-4 ripe bananas, “cut-mashed”
1 cup fresh cranberries, rinsed and chopped by hand or food processor
1/2 teaspoon lemon juice or 1 squeeze fresh lemon
- 1/2 cup nuts or seeds, optional (ie: chopped walnuts, sunflower seeds, pumpkin seeds)
Kitchen Tips: Gluten-free flours behave a little differently, so don’t overmix or your recipe will get gummy. Be sure your butter is very soft and melty or your batter may be stiff and won’t blend well. You can always add a tablespoon or two of milk or water if needed for mixing – just not too much. Most of the moisture in this recipe comes from the fruit while baking.
- Preheat oven to 350 degrees. Spray muffin tins with baking spray or grease lightly with butter or coconut oil, or use cupcake liners.
- Whisk all dry ingredients except sugar together in a large bowl and whisk or stir briskly with a fork to blend.
- Add the wet ingredients to a small bowl, plus the sugar, and mix together evenly. Stir wet mixture into the large bowl with the dry mixture to create the batter.
- “Cut mash” the bananas in a small bowl, then stir in.
- Chop or process the berries, adding the lemon juice. If adding nuts or seeds, stir into the batter.
- Fill muffin tins 3/4 full and bake for 10-12 minutes until done, when a toothpick can be inserted and be removed cleanly. Makes ~ 20 muffins.
Love and light,