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Three Whole Wheat Cranberry Banana Oatmeal Muffins stacked vertically with a dish of dried cranberries to the side and a jug of milk in the background.

Whole Wheat Banana Cranberry Oatmeal Muffins

Wholesome, lightly sweet, and made with simple pantry staples, these Whole Wheat Banana Cranberry Oatmeal Muffins come together quickly and make a nourishing breakfast or snack that feels utterly cozy.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 12 muffins

Equipment

  • Medium bowl (for mixing wet ingredients)
  • Fork optional
  • Medium sized bowl (for mixing dry ingredients)
  • Spatula
  • Nonstick baking spray or muffin liners
  • 12 count muffin pan

Ingredients

  • 3/4 cup ripe bananas, mashed (approximately 3-4 bananas)
  • ⅓ cup honey
  • ⅓ cup oil vegetable, canola, or sunflower oil
  • 1 large egg
  • ½ cup milk
  • 1 tsp vanilla
  • 1 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 1 cup rolled oats
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • ¾ cup dried cranberries

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. In a mixing bowl, mash the bananas with a fork until they are no longer clumpy.
  • Add the honey, oil, egg, milk, and vanilla and mix until all the ingredients are evenly combined. In a separate bowl, mix the whole wheat flour, oats, baking soda, baking powder, salt, and cinnamon together until evenly combined.
  • Add the dry ingredients to the wet ingredients and mix. Gently fold in the dried cranberries, being careful not to overmix the batter.
  • Grease or line a 12 cup muffin pan and evenly distribute the batter into the pan. Bake for 20-22 minutes or until a toothpick pushed through the center comes out clean. Take muffins out of the oven, let cool for 3-5 minutes, and transfer to a wire cooling rack.