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. looks so delicious… back to back cranberry desserts, just like me. :-) i can’t eat those cranberries, too tart, so we don’t have a choice but to bake with them.

    Also, congratulations on the nomination for top 25, that is GREAT news! Very excited for you!

  2. Whoa! Congratulations! Look at those names you’re there with. That’s awesome! :D

    And this looks amazing! And I love the color. Cranberries make everything so pretty.

  3. Gorgeous! I love upside down cakes, but using cranberries never crossed my mind. Great idea! And congratulations on your nomination – that is so awesome!

  4. This looks amazing..and I bet it tastes even better. Can’t wait to try it!

  5. Can use raspberries instead of cranberries for this recipe?

    • I think the raspberries will become mushy and not hold very good. If anything I would say blueberries but even still I think you may encounter the same problem. You can try it but I don’t know if it will work though. Thanks for visiting my blog :-)

  6. Hi,
    Can I use whole wheat all purpose flour or does it have to be whole wheat pastry flour?

  7. I truly love your website.. Very nice colors & theme. Did you develop this website yourself?
    Please reply back as I’m wanting to create my own personal blog and would love to know where you got
    this from or what the theme is named. Appreciate it!

  8. In the directions you say pour batter over “Apples” Apple’s are not listed in ingredients??.

  9. Can I replace the eggs with Apple Sauce please as I do not eat eggs?

    • I am not sure!!! Eggs helps with the structure so I am no sure if the cake will hold with the apple sauce alone!

    • I tried it and it worked perfectly. I also substitute Coconut Sugar for normal sugar as that is what I had.  It turned out lovely.  It was a delicious recipe, thank you :)

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