Cranberry Banana Oat Muffins
40 mins (prep 15, cooking 25)
10 ingredients
12 servings
These tasty muffins are a good way to use up over-ripe bananas and are great for those who are allergic to dairy products as they can be made with either butter or non-dairy margarine. This recipe was developed in the test kitchens of Robin Hood Multifoods.

Categories:  <-60-mins , quick-breads , muffins , fruit , north-american , bananas , number-of-servings , healthy , breads , tropical-fruits , time-to-make ,
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Serving Size (61.64 g)
Servings 12
Amount per Serving
Calories 174.16 Calories from Fat 53.91
% Daily Value *
Total Fat 5.99g 110.67%
Saturated Fat 1.22g 73.44%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 325.8mg 162.9%
Total Carbohydrate 30.89g 123.56%
Dietary Fiber 2.47 g 118.37%
Sugars 14.06 g %
Protein 2.84g 68.07%
Vitamin A 247.18IU% Vitamin C 2.64mg%
Calcium 44.02mg% Iron 1.15mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
mashed ripe bananas