Cranberry and oatmeal breakfast muffins

These cranberry and oatmeal breakfast muffins have become one of my favorite muffin recipes. They are so easy to make, healthy and delicious. You can also have them on the go or freeze to consume them later on. So good!

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 and make these cranberry and oatmeal breakfast muffins.

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 cranberry and oatmeal breakfast 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



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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  1. I’ve made blueberry cornmeal muffins before but I’m sure they weren’t on the healthy side. LOL
    I bet cranberries and some orange zest would be yummy in these! Or maybe some cranberries added to the honey orange cake!
    I’m loving the cornmeal recipes.
    I buy cornmeal by the 5 lb. bag and keep the extra in the freezer like I do flour that I know I’m not going to use up right away. I’ve also just kept it on the pantry shelf in an airtight container for long periods of time and it was fine.

  2. Patti,

    Thanks for the suggestion on storing the cornmeal. I actually only bought 1 lb but I am thinking I may buy bigger next time and store it like you suggested since I am liking this recipes a bunch :-)

    Let me know how the rustic apple cake turns out

  3. What a wonderful recipe for one of my favorite muffins. These are so versatile and delicious looking! Thank you for sharing.

  4. Miryam cuando tenga las cups y spoons haré más recetas tuyas…pero es que con las medidas me hago un lío que no veas…y no sale bien.
    Estos un 10 sobre 10.

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