I made these muffins for breakfast on Thanksgiving, and my family devoured the first batch so quickly that I made a second batch. These are tender and toothsome. The cranberries are bright, tart bursts surrounded by just sweet enough crumb. The oats and walnuts keep them chewy and filling. I used chopped black walnuts that I was gifted, and they were super delicious in this. However, I’m sure any nut would be good, or you could leave them out if you’re not into nuts.
I changed the original recipe to make these with orange zest and juice. If you don’t happen to have oranges on hand you can sub out the juice for milk. These are definitely a new favorite, and are full of healthy ingredients so you don’t have to feel like you’re eating cake for breakfast.
Makes 1 dozen
Adapted from Eat Good 4 Life
- 2 ripe bananas, mashed
- 1 egg
- 1/4 cup olive oil
- 1 orange, zested
- juice of 1 orange (about 1/3 cup)
- 1/3 cup granulated sugar
- 3/4 cup all-purpose flour (the original recipe called for whole wheat, but I didn’t have any on hand)
- 1/4 cup ground flaxseed
- 1 3/4 cup old fashioned rolled oats
- 1 Tbsp baking powder
- 1 tsp ground ginger
- 1/8 tsp ground cinnamon
- 1/2 cup chopped walnuts
- 1 1/2 cups fresh cranberries, chopped
Preheat oven to 350°F. Grease a muffin tin with cooking spray or line with paper cups.
Scoop the batter into the prepared muffin tin, filling to the top. Bake for 20-25 minutes, or until golden and a toothpick inserted into the center comes out clean. Let sit for about 5 minutes, then remove to a wire rack to cool.