Oatmeal Banana Breakfast Muffins with Cranberries and Chocolate

Oatmeal with fruit is one of my favorite breakfast foods, but it’s not very practical on the go. Oatmeal Banana Breakfast Muffins with cranberries and chocolate is the solution! Quick and easy to whip up Sunday night to give you a healthy-ish breakfast all week long. Just grab these muffins and go!

I will be honest and tell you right now that I am not a morning person. I really wish that I could bounce up at 5:30AM, get in a quick work-out, shower, and make breakfast and get to work by 8AM. In reality I usually roll out of bed by 7:15AM and grab whatever is near or easy for breakfast. And if there isn’t anything available then I will go to the dreaded gas station and grab something terrible like candy for breakfast. That’s why these oatmeal banana breakfast muffins with cranberries and chocolate are a total life saver in the morning.

With these delicious muffins on standby I no longer have to try and hand my husband a baggie of pretzels or a raw sweet potato or a handful of dates as something to eat on his way to work. For the record I have tried to do all of these and he usually politely declines my offer. I’m not sure about your partner, but mine simply just won’t eat if I don’t shove food in his face with a flashing sign that says EAT THIS FOR BREAKFAST. So having muffins on hand means that he can get his breakfast out of the fridge himself.

These sweet little treats are so easy to whip up in a jiffy. And you can change them super easily to fit your dietary needs. Avoiding added sugar? Skip the chocolate chips and use raisins instead of cranberries. Living a dairy free life? I have used coconut milk to make these exact muffins before with great success! I love recipes that I can adapt for whoever I am going to feed. Even though I don’t have any dietary restrictions I get it. It is super frustrating to not be able to adapt recipes to your life.

Since I love making muffins or other foods in muffin form so much, I realized that I needed an easy to use muffin pan. My metal one that came with my pan set really just wasn’t cutting it for me. I had a hard time cleaning it and my food  was always getting stuck on like glue. Then I found this amazing silicone muffin pan and things suddenly got so much easier. You don’t even need to grease it! Food pops right out without tearing and you don’t have to mess with liners. The only down side is you have to sit it on a sheet pan to use it because its flexible shape makes it a little too hard to manage getting it out of the oven on its own.

Now back to the oatmeal banana breakfast muffins with cranberries and chocolate. I mean the chocolate chips are optional, but if you have them why wouldn’t you throw a handful of them in. They will melt into the muffin and make a delicious little surprise if you, like me, forget that you added chocolate to this batch.

Let them cool completely and store in an airtight container or a large Ziploc bag in the fridge. I’m not sure if it’s totally necessary to refrigerate them, but I like being on the safe side. Just pop it in the microwave for a minute to reheat it and it’s ready to eat.

Let me know if you have any twists or variations on this recipe that you do!

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Oatmeal Banana Breakfast Muffins with Cranberries and Chocolate

Easy to make breakfast muffin to make taking breakfast on the go easy!

Course Breakfast

Cuisine American

Keyword cranberry chocolate muffins, oatmeal banana muffins

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 12 Muffins

Calories 153 kcal

Author Hayley

Ingredients

• 2 Ripe Bananas Smashed
• 2 Eggs
• 2 Tsp Vanilla Extract
• 1 Pinch Salt
• 1/2 Tsp Cinnamon
• 1/4 Tsp Nutmeg
• 1 Tsp Baking Powder
• 3 Tbsp Pure Maple Syrup or Honey
• 1 Cup Dairy Milk or Milk Substitute
• 3 Cups Old Fashioned Oats Rolled Oats can be used also
• 1/2 Cup Dried Cranberries
• 1/2 Cup White Chocolate Chips

Instructions

1. Preheat oven to 375 degrees.

2. Mix ingredients in order of listing and mix as you go to fulling incorporate all ingredients together. I like to mash the bananas well in the bowl before adding other ingredients so they mix evenly.

3. Grease muffin tin (if not using silicone) and fill each cup to the top with the mixture. Unlike traditional muffins these will not not rise as they cook so you can fill them all the way up to edge.

4. Put in the oven at bake for 20 minutes or until edges and the top have just began to brown.

5. Let cool and remove from tin and enjoy now or store for later!

Recipe Notes

Be sure to use only Old Fashioned Oats or Rolled Oats. Steel Cut and Quick Oats will not cook the same and you will just end up with a sticky oatmeal mess on your hands instead!

I have made this recipe using dairy milk and coconut milk from a box and both worked well. 

Disclaimer: Please note that there may be affiliate links in this post. That means I will earn a small commission if you purchase through those links. I have personally used all of the products listed and recommend them because they are companies that I have found helpful and trustworthy.