These Banana Cranberry Oat Muffins are a delightful twist on a classic muffin recipe, combining the natural sweetness of bananas with the tartness of cranberries.
Preheat your oven to 375°F (190°C) and grease or line a muffin pan.
Using muffin liners makes cleanup easier and gives the muffins a professional look.
In a large mixing bowl, combine the flour, oats, sugar, baking powder, baking soda, and salt.
Whisking the dry ingredients ensures even distribution of the leavening agents.
In another bowl, mash the bananas and mix in the egg and melted butter until smooth.
Using a fork to mash the bananas works well and adds a rustic texture.
Add the wet ingredients to the dry ingredients and stir until just combined.
Avoid overmixing to keep the muffins tender.
Gently fold in the cranberries.
Coating the cranberries in a bit of flour prevents them from sinking to the bottom.
Spoon the batter into the prepared muffin pan, filling each cup about 3/4 full.
Using an ice cream scoop ensures evenly sized muffins.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Rotating the pan halfway through baking ensures even cooking.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Cooling the muffins on a wire rack prevents them from becoming soggy.
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