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. Continue reading