Cranberry Almond Baked Oatmeal Muffins
These muffins may be baked in advance and are a welcome quick breakfast or healthy snack. They are also ideal for those needing a vegan, eggless, gluten-free, or dairy-free option. I love the combination of banana and pumpkin but have also made these with all banana. The important part is using one cup total, even if you use more of one fruit than the other.

Yields 6 muffins.


  • 2 cups old-fashioned oats (the kind that cook in 5 minutes; certified gluten-free if necessary)
  • 1/2 cup mashed, ripe banana (about one large)
  • 1/2 cup pumpkin puree (canned is fine; not pumpkin pie filling)
  • 1/3 cup almond butter
  • 1/3 cup dried cranberries (see notes)
  • 2 tablespoons milk of choice
  • 3 tablespoons maple syrup
  • 1/4 teaspoon kosher salt


  1. Preheat the oven to 350 degrees F and grease or line six muffin tins.
  2. Mash the banana, the pumpkin, and the almond butter together in a large mixing bowl. Add the dried cranberries, milk, maple syrup, and salt. Stir to thoroughly combine. Stir in the oats and mix to incorporate.
  3. Distribute the mixture among the prepared muffin tins. (I like to use a large ice cream scoop for an even and mess-free transfer.)
  4. Bake for 20 minutes or until the muffins are firm on the top and just cooked through the center.
  5. Cool in the pan for 5 minutes and then remove. Enjoy right away or allow to cool completely. Cover and store any leftovers muffins in the refrigerator.


  • The above recipe is my super-quick recipe and the one I usually make. If you would like to tweak the flavors a bit, you may add 1 teaspoon of cinnamon or pumpkin pie spice, a teaspoon of vanilla extract, or use chocolate chips instead of the dried cranberries.

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