I never skip breakfast! Even if I’m in a hurry, you’ll never catch me skipping it – it sure is the most important meal in the day to my opinion, and I just can’t start the day without eating something.
These whole wheat banana muffins are great as a sweet breakfast for any of you that are always in a hurry. It’s very easy to make and you can keep it in the freezer and just warm it quickly in the microwave in the morning. They also make a good afternoon snack, when you feel like you need to pump up some energy.
The bananas make these muffins super soft and so fragrant, and with the added oats and cranberries it’s such a great breakfast or snack.
Whole Wheat Banana Muffins with Oats and Cranberries
Servings 12 banana muffins
- 3 large ripe bananas
- 100 grams (1/2 cup) light brown sugar
- 60 ml. (1/4 cup) vegetable oil
- 60 ml. (1/4 cup) water or milk
- 1 large egg
- 1/2 tsp. vanilla extract
- Pinch of salt
- 120 grams (1 cup) whole wheat flower
- 80 grams (3/4 cup) whole oats
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 150 grams dried cranberries
Preheat the oven to 170c and grease a muffin pan.
Mash the bananas into puree and put in a bowl.
Add sugar, oil, milk (or water), egg, vanilla and salt and mix until combined.
Add flour, oatmeal, baking powder and baking soda and mix until blended.
Add cranberries and fold gently until it spreads evenly in the mixture.
Fill muffin pan about 3/4 of its height using 2 tablespoons or an ice cream scoop.
Bake for 15-20 minutes, or until the muffins are golden and set.
Cool at room temperature and serve.
- These whole wheat banana muffins are at their best at room temperature or warm.
- You can freeze the muffins in a sealed bag for up to two weeks.
- Instead of cranberries you can use dried blueberries, raisins or any other chopped dry fruit that you like in the same amount.
- You can also add chopped nuts or almonds to the batter.