Mouth-watering Apple Cranberry Banana Oatmeal Muffins Recipe by Elisa Schmitz

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I always have bananas in the house, but I’m never in a hurry to eat them. That’s because the riper they get, the more versatile they become for use in my baking, especially in easy muffin recipes.

Ripe bananas serve as the base for these delicious apple cranberry oatmeal muffins. They’re so easy, and the ingredients will make you feel good about eating them. But it’s the mouth-watering aroma wafting from the oven, and the moist cake-like consistency, that will have you making these delicious muffins again and again.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: Makes 24 muffins

Ingredients

• 3 1/2 cups rolled oats (I used gluten-free quick cook oats)
• 1 1/2 cups flour (I used gluten-free flour)
• 1/2 cup light brown sugar
• 4 ripe bananas, mashed
• 1 1/2 cups almond milk or milk of choice
• 1/2 cup canola oil
• 3 eggs
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 2 teaspoons vanilla extract
• dash of salt
• 2 cups diced apples
• 1/2 cup dried cranberries
• 1 cup chopped walnuts (optional)

Here's how to make it:

1. Put all ingredients into a bowl. Mix until well combined. Add in walnuts, if desired.
   
2. Pour the batter into muffin tins. (I used liners, but if you prefer not to, then spray the muffin pans with nonstick cooking spray.) Bake in a preheated 350-degree F oven for about 25 minutes or until golden brown.
   

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