Peanut Butter, Oat and Cranberry Muffins

Posted on: January 01, 2017


These treats go easy on the sugar by leaning on mashed banana, honey and dried fruit for sweetness.


Nonstick cooking spray
1¼ cups oats
1 cup mashed ripe bananas
½ cup chunky peanut butter
¼ cup butter, melted
¼ cup honey
2 large eggs
1¼ cups all-purpose flour
½ cup packed light brown sugar
2½ teaspoons baking soda
1 teaspoon salt
1½ cups dried cranberries


Preheat the oven to 400 F. Heavily coat a standard-sized, 12-cup muffin pan with nonstick cooking spray.

Spread oats on a large rimmed baking sheet and cook until lightly browned, about 5 minutes. Set aside to cool slightly (leave the oven on).

In a large bowl, whisk together bananas, peanut butter, butter, honey and eggs. In a medium bowl, combine flour, sugar, baking soda and salt. Add flour mixture to egg mixture, stirring until just combined. Gently stir in cranberries and oats.

Divide batter among the muffin tins. Bake until muffin tops are browned and set, 15 to 18 minutes. Makes 12 standard-size muffins (about 3 ounces each).

Nutritional information per serving: 339 calories; 11.5 g total fat; 8.0 g protein; 54.5 g carbohydrates; 45.4 mg cholesterol; 519 mg sodium; 4.3 g dietary fiber.

Filed under: 2017


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