Cranberry Anything Muffins

One of the reasons I generally like cooking better than baking is that cooking tends to be a little more forgiving when it comes to experimentation and substitutions. Lately, though, I’ve been playing with quickbreads. For this recipe, I took elements from three or four recipes and hoped for the best. These muffins were good enough that I wanted to remember and repeat.

I specifically wanted these to be low fat and low sugar.  They ended up being vegan too.


  • 1 1/2 cups flour (you could use some wheat flour — I didn’t have any)
  • 1 cup old-fashioned oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/3 cup unsweetened shredded coconut
  • 1 cup unsweetened applesauce
  • 1/2 cup almond milk (you could use any kind of milk)
  • 1/2 cup butternut squash puree
  • 1/2 cup agave nectar (you could use brown or white sugar)
  • 2 ripe bananas, smashed
  • 1 cup cranberries (I gave mine a little whir in the food  processor)


  1. Preheat the oven to 400 degrees. Coat a 12-cup muffin tin with cooking spray or line with paper baking cups.
  2. Combine the flour, oats, baking powder, baking soda,  cinnamon, and coconut in a large mixing bowl and stir. In a second bowl, mix the applesauce with the milk, squash puree, agave, and bananas with a wooden spoon. Add the flour mix slowly, stirring just until moistened. Carefully stir in the cranberries. Do not overmix — the batter is supposed to be lumpy.
  3. Divide the batter evenly among the muffin cups. Bake 18 to 20 minutes.



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