Oatmeal, Cranberry Banana Muffins (Gluten Free)

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Let’s get this year off to a healthy start with an oven baked oatmeal & cranberry muffin recipe. These Cranberry Banana Muffins combine two important breakfast features: a portable, mess free oatmeal recipe & easy to make blender muffin batter. Morning or not, it’s the perfect on-the-go meal or snack.

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Happy New Year. One of my favorite things about starting a new year is all of the compilations from food bloggers. Favorite recipes and beautiful food photography are highlighted from the past year. It can be hard not to want to make everything seen on these lists. Luckily, due to the  websites I follow, the highlighted recipes I’ve come across include healthy and nutritious foods. This was no exception when one of my favorite bloggers, Running with Spoons posted her top recipes from the past year. I had to try her Banana Oat Greek Yogurt Muffins, it was listed as #1 after all. 

Cranberry banana muffins

At first I though I had the perfect solution to avoid overeating the finished product…only make half. Ha, this works until you decide you want to change things up and give  other flavors a try, like these cranberry muffins. Then you realize you’ve made half the recipe. More than once. In the past 24 hours. Let’s just say I was setting the pace. Luckily these are full of nutrient dense ingredients. Therefore, less guilt and more muffins. Indeed, a Happy New Year.

Cranberry, banana oatmeal cups

How do you make a large batch of oatmeal in the morning without making a mess? Three words: baked oatmeal cups.

Instead of cooking a pot of oatmeal and adding toppings to each individual bowl, mix oatmeal into a fruit filled batter. Portion into muffin tins and bake. 

These baked oatmeal cups resemble a muffin on the exterior. Yet inside they have the chewy texture of a thick bowl of oatmeal.

Blender muffins

These cranberry banana muffins make the morning baking a little easier. Especially when you already have your blender out to make this Overnight Oatmeal x Wild Blueberry Smoothie. 

Use a blender or a food processor to blend together the ingredients. Stir in a few more cranberries along with the chocolate chips, and you’re done. Ready to fill the muffin tins.

Ingredients

• Banana – wait for them to get brown & soft. Still have too many overripe bananas? Try these banana chocolate chip energy bites with the leftovers..
• Rolled oats – baked into a portable muffin instead of a hot or cold bowl of oatmeal (like this overnight coffee oatmeal recipe)
• Baking supplies: light brown sugar, baking powder & soda, cinnamon, vanilla bean paste or extract
• Greek yogurt – use plain or vanilla favorite flavored yogurt—or customize it with your own favorite flavor. An individual (5.3 ounce) container is enough for the ½ cup needed in this recipe. The smaller whole milk Siggi’s containers that are 4.4 ounce (125g) can also be used.
• Egg – either a medium or large sized egg will work for this recipe
• Cranberries – use fresh or frozen berries
• Chocolate chips – use mini chips to ensure every bite has some chocolate (especially if baking into mini muffins)

Do you need a blender to make these?

No, this recipe can also be made without a blender or food processor. However the taste and texture of the muffin changes slightly. 

How to mix the batter by hand

Start by mashing the banana with a fork. Mix in the wet ingredients, followed by the dry. Stir in the chocolate chips and cranberries.

With oatmeal

Whole pieces of oatmeal remain in this version. The final product is closer to baked oatmeal (in a cup shape) than an actual muffin.

Using oat flour

Oat flour is sold in stores—or leftover from these Almond Flour Oatmeal Cookies. Since this flour is already made from ground oats, it creates a texture close to the original recipe. 

Keeping the berries whole

Without blending the batter, all of the berries remain whole. This makes the final muffin a little more tart.

Have Leftover Cranberry Sauce?

Replace ¼ cup of the cranberries in this recipe for leftover cranberry sauce. Add your sauce substitution when mixing in the chocolate chips. You can use a plain or flavored cranberry sauce, like this healthy cranberry sauce recipe that also adds apples into the muffins.

Storage information

Once baked, keep these muffins, in an airtight container or bag, refrigerated for up to ~ a week. Freeze them for longer storage.

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