My mom has always made the most uh-maaaazing cranberry bread. It was (and still is) tangy, tasty and oh-so delicious.
When it gets into our house, it’s basically gone in 5 minutes flat. No joke. My husband and I fight over who get the biggest and/or last slice of this delicious loaf.
In search of a more portable and slightly healthier version, here is my adapted recipe from my mom’s original version: Easy Cranberry Oatmeal Muffins.
Although, yes, I would love to eat a loaf or two of my Mom’s cranberry bread day in and day out, it’s just not the healthiest stuff. So to boost Nana’s recipe, I boosted the fibre and reduced the added sugar.
The result is a dense, delicious and tangy muffin, thanks to the cranberries. And I don’t even bother to cut the cranberries in half, like she does for her loaf.
Well I started to cut them in half but did like 7 and I got lazy and just threw them in the batter whole. The result? Exploding cranberry goodness in every bite. #win
These Easy Cranberry Oatmeal Muffins are often part of a weekend food prep extravaganza at my house.
When you’re on-the-go, short on time and don’t want to eat out all the time, a good ol’ prep is helpful I’ve found for setting up the week in terms of snacks and easy to put together meals.
It’s usually not very complicated or fancy (‘course) but a prep would typically look like this:
- Chopped cucumbers, peppers and carrots
- Brown rice
- Boiled Eggs
- Roasted vegetables
- Boiled or baked chicken breast
Last week, I prepped my recipe for Chicken with Roasted Rainbow Veggies and then took the chicken out of the freezer Sunday night.
Monday, my hubby popped this baby straight into the oven so he had supper while he was at work (joy of shift work!) and the kids and I had a delicious meal when we got home from work and school. #winagain!
Prepped supper makes you feel like a superstar, doesn’t it?
Anyways, I hope you give these muffins a try and love them.
Hugs and high fives,
Easy Cranberry Oatmeal Muffins
- 1 cup whole wheat flour
- 1.5 cup quick cooking oats not instant
- 1 Tablespoon baking powder
- 1/8 tsp salt
- 1 tsp cinnamon optional
- Fresh grated orange rind optional
- 2 ripe bananas mashed
- 1/3 cup 1% milk
- 1/4 cup olive oil
- 1 egg
- 1/4 cup applesauce
- 1 cup fresh or frozen cranberries dried cranberries work too
- Preheat oven to 350F degrees. Line your muffin pan (12 or 24) with silicone muffin cups cups or brush the muffin tins with oil.
- Combine flour, oats, baking powder, salt, cinnamon and orange rind (if using) in a large bowl.
- In a another medium bowl, combine mashed bananas, milk, oil, applesauce and egg.
- Add the banana mixture to the flour mixture and stir until combined. Fold in cranberries.
- Fill each muffin cup 3/4 of the way.
- Bake for about 25 minutes or until toothpick comes out clean.
- Let muffins cool out of the muffin tins completely.
- Store in an air-tight container.