Banana Oat Cranberry Muffins

Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 18 Muffins


For Muffins:

  • 2 Cups All Purpose Flour
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 4 overripe bananas mashed
  • 3/4 Cup Brown Sugar Loosely Packed
  • 1/2 Cup Applesauce unsweetened
  • 1/4 Cup Canola Oil
  • 2 Eggs
  • 1/2 Cup Oats
  • 1/2 Cup Cranberries dried
  • 1 teaspoon vanilla extract
  • 1 teaspoon Cinnamon
  • 1 teaspoon Chinese Five Spice Powder
  • 1/2 Teaspoon Ground cardamom

For Topping:

  • 1/3 Cup Oats
  • 1/3 Cup Cranberries dried
  • 1/3 Cup Walnuts Chopped (as desired)
  • 1/4 Cup Brown Sugar
  • 1 Tbsp. Flour


  1. Preheat your oven to 350F. In a large mixing bowl, combine dry ingredients (flour, baking soda, salt, spices). Whisk to combine.
  2. In a separate bowl, mash the bananas with the brown sugar until only small chunks of banana remain. Whisk in eggs & vanilla. Follow with applesauce and oil.
  3. Add the wet ingredients to the dry and mix until just combined. Don't over mix or your muffins will be tough.
  4. Liberally grease 2 muffin pans and using a 1 1/2 inch scoop, fill muffin tins 3/4 full. This recipe yields 18-19 muffins, so one tin will have fewer muffins. ** Tip: Add a bit of water to the empty muffin spaces so that your pan wont burn in the oven. **

For the topping:

  1. In a separate bowl, combine all ingredients. Top the muffins in the pan. Add walnuts as desired.
  2. Bake at 350F for 18-20 minutes or until golden brown and a toothpick comes clean from the center of the muffin.
  3. Cool in the pan for 5 minutes, then remove to a cooling rack to cool completely.
  4. Serve immediately or store in an airtight container for up to 3 days!