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Cranberry and oatmeal breakfast muffins

Cranberry and oatmeal muffins from

 I have been sick for a few days with the flu so that meant no gym, no baking and no cooking…..but today that I have been feeling a bit better so I felt like making this banana and oatmeal muffins. I made these muffins a while back, when I first started the blog, although today I felt like making them slightly different so I made a few changes to the original recipe.

Since it is cranberry season I added fresh cranberries to the batter rather than the apples and dried cranberries. What a success. My husband loves them and my kids are eating them by the minute, thank goodness they are pretty healthy……. I don’t think they will last more than one day :-)

You can make these muffins with which ever fruit you prefer. They are very versatile, which is one of the things I like the most, plus they also take no time to put together, MAX 10-15 minutes total… joke!

Anyhow I will leave you with these amazing and awesome cranberry muffins so until my next entry.


Before and after baking. These cranberry muffins were so good!! Excellent for breakfast.

Cranberry and oatmeal muffins from

You can use any fruit you like in these muffins. They are very versatile :-)

Cranberry and oatmeal muffins

These are a fabulous alternative for breakfast on the go, they are pretty healthy. Good on soluble fiber to low in cholesterol :-) My husband takes 3-4 each morning.


Cranberry and oatmeal breakfast muffins

Miraym's original recipe

Yield: 16-18 muffins

Total Time: 40 minutes


2 ripe bananas, mashed
1  organic egg
1/4 cup olive oil
1/3 cup low fat organic milk
1/3 cup unrefined sugar
1 cup whole wheat pastry flour, you can do 1/4 cup flaxseed meal and 3/4 cup whole wheat flour instead
1  3/4 cup oats
3 teaspoons aluminum free baking powder
1/4 cup walnuts, chopped
1- 1 1/2 cup fresh cranberries
Pinch of cinnamon


Preheat oven to 350F degrees. Line muffin pan with muffin paper cups.

In a bowl, with a wire whisk, combine bananas, milk, oil, sugar and egg. Add dry ingredients, flour, oats, cinnamon and baking powder and whisk until well incorporated. Fold in cranberries and walnuts.

With a medium cookie scoop, fill each muffin cup 3/4 of the way. Bake for 25-30 minutes or until tester comes out clean.

Make sure you remove muffins immediately after they are done. Let them cool on a wire rack.


Nutrition facts calculated based on the recipe giving 16 servings. 1 muffin = 1 serving

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42 Responses to “Cranberry and oatmeal breakfast muffins”

  1. #
    Paige — November 19, 2011 @ 2:43 pm

    I was looking for something to make for breakfast and got your email this morning with the cranberry oatmeal muffin recipe. Made these up in about 5 minutes and baked them in a mini-muffin tray. I made two substitutions, flax meal+warm water for the egg and rice milk for the regular milk. I also cut the sugar down to 1/2 cup. I’m not vegan, but I like to substitute for eggs and dairy when I bake if I don’t think it will make a difference. These were delicious! I’ve already eaten 4, thank goodness they are mini size! Thanks for sharing this wonderful recipe, I will definitely make them again.

  2. #
    2 — November 19, 2011 @ 4:18 pm


    I am happy they turned out great for you. I have made them twice this week so far on regular size and a jumbo muffin pans. The flax seed meal is a great combo, healthier and more soluble fiber :-)

    Thanks for visiting the blog Paige!

  3. #
    Texanerin — November 19, 2011 @ 7:50 pm

    3-4 for breakfast? That’s just like me. :) Too bad I’m allergic to bananas. They look amazing! I love the color of the berries.

  4. #
    unique new gifts — November 20, 2011 @ 9:02 pm

    Thank you so much for the great idea. My daughters love to eat and help to make it.

  5. #
    Connie and Michael — November 27, 2011 @ 4:57 pm

    Hi Miryam!
    these muffins were a huge hit with my mum and mom-in-law! i substituted almonds for walnuts. added coconut based flax meal and used soy milk. really yummy. have made them twice now in the space of three day. my husband also loved them. and have now distributed this recipe around my friends in the UK!
    really love your blog.
    Connie (NYC)

  6. #
    6 — November 27, 2011 @ 8:04 pm

    Connie and michael,

    Thanks for the positive feedback, I am glad you and your family and friends enjoy them as much as we do .

    Thanks for visiting my blog :-)

  7. #
    Hilliary@ Happily Ever Healthy — November 28, 2011 @ 7:59 pm

    Just found your blog through pinterest! These muffins look delicious! cannot wait to look at more of your recipes! Your newest follower!

  8. #
    Jenn — January 23, 2013 @ 4:32 pm

    I just found this recipe. OMGeee, these are so good. I am making them again this morning. Whoohoo.

  9. #
    9 — January 23, 2013 @ 4:36 pm


    I am glad you like them :-) I have just whipped a batch of something similar myself, we just love them.

  10. #
    Cheri — June 19, 2013 @ 11:10 pm

    I just made a batch of these so the kids and I can have a quick breakfast before our zoo trip tomorrow. So yummy, and filling!!! I made a couple of changes, I added grated zucchini (fresh from my garden) and a dash of ground cloves. The muffins themselves were heavy but the texture was actually really fluffy. This is definitely a recipe to keep! Thanks :)

    • Miryam@eatgood4life — June 20th, 2013 @ 7:25 am

      What great add-on ingredients. Thanks for letting me know how they turned out for you and thanks for stopping by!!

  11. #
    Susan — August 29, 2013 @ 1:34 am

    Do you think these would freeze/defrost well?

  12. #
    Michele — October 9, 2013 @ 5:26 pm

    Just found this recipe!! So YUMMY sounding. ANy suggestions on what to sub for the sugar?? I stay away from cane sugar, even raw and/or unrefined.

  13. #
    Michele — October 9, 2013 @ 5:27 pm

    I cannot get over how adorable these are. My leopard pair should be here any day now.
    Have you liked my page yet? I keep all the good posts over there!

  14. #
    Michele — October 9, 2013 @ 5:28 pm

    yikes, my second comment was a MISTAKE! I am so sorry I dont mean to spam your wall

    • Miryam@eatgood4life — October 9th, 2013 @ 7:14 pm

      You can use honey or maple syrup if you like. Thanks for stopping by my blog :-)

  15. #
    ginny — December 22, 2013 @ 8:43 am

    I LOVE LOVE LOVE all of your recipes. I want to make these for my brunch today, but have no milk (cow, coconut, soy, rice) in the house, any suggestion on substitutions? I would love to make these with blueberries for my son. He loves blueberry muffins and is trying to eat clean :) ~ Happy Holidays to you! :)

    • Miryam@eatgood4life — December 22nd, 2013 @ 8:52 am

      You can use any milk of your choice. IT should work just fine. I think blueberries will be fine too, just make sure they are fresh and not frozen. I don’t know if the frozen ones will work good here. Thanks so much for visiting my blog :-) Happy holidays to you too :-)

  16. #
    Marla — December 27, 2013 @ 11:31 am

    Thanks for the great recipe! If I substitute the sugar with honey or maple syrup, would I still use 1/3 c.? Do you think it would be okay to use whole wheat white flour?

    • Miryam@eatgood4life — December 27th, 2013 @ 4:14 pm

      Yes, and the white whole wheat flour will be perfectly fine :-)

  17. #
    marla — December 28, 2013 @ 10:30 am

    Thanks! I am looking forward to making them. I did have another question for you. I was just curious as to why the banana oatmeal ones have more sugar?

    • Miryam@eatgood4life — December 28th, 2013 @ 10:47 am

      Bananas naturally have more sugar. If the recipe has more sugar you can decrease the content of added sugar though. I hope this is what you meant. Thanks for visiting my blog!!

  18. #
    marla — December 28, 2013 @ 1:03 pm

    In this recipe it calls for only a 1/3 c. sugar as to where the other one calls for 3/4 c. I was just curious. I’m going to.use applesauce in place of the oil and most likely maple syrup. I’ll let you know how they come out!

  19. #
    stacey k — January 12, 2014 @ 8:17 pm

    i made these last night to take to church this morning, and they were a hit! great recipe – thanks so much :)

  20. #
    Mallory — January 24, 2014 @ 4:19 am

    You may have answered this already and I apologize if I missed it (I’m very tired!) but how long do these usually keep? I imagine not long left out on the counter but perhaps a week refrigerated?

    • Miryam@eatgood4life — January 24th, 2014 @ 1:27 pm

      You could even freeze these if you like and have them as you go. In the fridge I believe they will last longer than in the counter. We have them last for about 3-4 days bc they just simply get eaten :-)

  21. #
    Valerie — November 9, 2014 @ 2:07 pm

    When you suggest substituting 1/4 cup flax seed meal for the ww pastry flour do you mean – 1/4 c flax and 3/4 flour OR just 1/4 flax?

    Thank you

    • Miryam@eatgood4life — November 9th, 2014 @ 2:22 pm

      1/4 cup flaxseed meal and 3/4 cup whole wheat flour :-)

  22. #
    Lauren — November 27, 2014 @ 11:24 am

    I made these (twice) for breakfast this morning and they were FANTASTIC (thus the making a second batch). My family loved them and devoured them. Thanks for a great recipe!

  23. #
    Jennifer — December 8, 2014 @ 8:46 am

    Curious if the oats are 1 and 3/4 cup or does that mean A (as in one) 3/4 c? Super confused and it seems like too much oats no2w that I added 1 and 3/4 c.

    • Miryam@eatgood4life — December 8th, 2014 @ 9:16 am

      It is 1 and 3/4 cups. So almost 2 cups :-) I hope you liked them!

  24. #
    Erin — December 12, 2014 @ 12:32 pm

    I must have done something wrong! They didn’t rise :and were very dense, still yummy though! I substituted applesauce for oil , arrowroot for baking powder (thinking this is where I messed up, but from my research I thought it was a direct substitute) and whole wheat flour for the pastry flour everything else was left unchanged. Thoughts? I wanted to use the arrow root cuz my daughter has a corn allergy and baking powder has cornstarch in it,

    • Miryam@eatgood4life — December 12th, 2014 @ 4:38 pm

      Oh no you can’t sub the baking powder with arrowroot powder they don’t behave in the same manner. You need the baking powder for the muffins to rise and become spongy that is why they were dense. Arrowroot powder is like cornstarch but not like baking powder or baking soda. I am glad that you liked them at least :-)

  25. #
    Lori — December 17, 2014 @ 12:43 pm

    What can I use in place of whole wheat pastry flour to make it GF? Would oat flour be ok?

    • Miryam@eatgood4life — December 17th, 2014 @ 12:45 pm

      I think oat flour will work :-) Thanks for stopping by.

  26. #
    Lori — December 17, 2014 @ 12:47 pm

    Thanks for the quick reply! I can’t wait to try these.

  27. #
    `Mallory — December 18, 2014 @ 11:45 pm

    Finally got around to making these and they are AMAZING. I couldn’t find any cranberries at all so I used some blackberries I picked from my patch this summer and had frozen. My one complaint is my blackberries don’t have that same bite the cranberries would have had.

    I love these though. Super easy to make, the house smelled good while they baked and they’ll keep for a few day. A good amount of fiber and some vitamins to start the day, and with a little drizzle of honey and orange zest they wouldn’t make for a bad dessert, either!

    Thanks for this awesome recipe!

  28. #
    Miryam@eatgood4life — December 19, 2014 @ 10:22 am

    Awesome. I am glad you liked them. Thanks for stopping by :-)

  29. #
    Nadia c — February 3, 2015 @ 9:46 am

    made them this morning, Used fat free milk and chopped the cranberries. Also used half white whole wheAt and half sprouted whole wheat. Delicious!!! Will make again and again.

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