Banana Oat Muffins with Cranberries & Walnuts (A Cozy Winter Bake)

Banana oat muffins with cranberries and walnuts are a cozy winter bake made with oats, ripe banana, and warm spices—perfect for breakfast or snacking.

Banana Oat Muffins with Cranberries & Walnuts (A Cozy Winter Bake)

I tend to bake more often during the fall and winter, especially on a cold Saturday morning. The kitchen feels warmer, the time goes a little slower, and I'm easing in to the day.  These are the times I turn to making another version of my beloved muffins I've been making for forever.

This time, ripe bananas are mashed into a soft batter, along with oats for heartiness, and dried cranberries bring little pops of tart sweetness. Cranberries are my winter love language.  Add in some chopped walnuts for warmth and crunch, while cinnamon ties everything together. As these muffins bake, the house fills with a cozy scent — part banana bread, part oatmeal, and mostly something that feels like winter comfort.

These cranberry banana oat muffins are the kind of baking that works well for a slow weekend morning, but keep well to savor on busy weekdays.  Cozy, nourishing, and easy to make, this small batch of six are perfect for winter breakfasts, afternoon snacks, or anytime you want something warm and homemade without a lot of fuss.

Enjoy!

What Ingredients Do I Need?

• Ripe banana - Adds natural sweetness and moisture; the riper, the better for flavor.

• Egg - Helps bind the batter and gives the muffins structure.

• Milk -Keeps the batter soft and tender; any milk you have on hand works well.

• Sour cream - Adds richness and helps create a soft, moist crumb.

• Canola oil - Keeps the muffins tender and light without weighing them down.

• Vanilla extract - Enhances the banana flavor and adds warmth.

• All-purpose flour - Provides structure while keeping the muffins soft.

• Old-fashioned oats - Add heartiness and a cozy, wholesome texture.

• Light brown sugar - Brings gentle sweetness with a hint of caramel flavor.

• Baking powder - Gives the muffins their rise and fluffy interior.

• Salt - Balances the sweetness and enhances overall flavor.

• Ground cinnamon - Adds warmth and that classic winter baking aroma.

• Dried cranberries - Provide pops of tartness that brighten each bite.

• Chopped walnuts - Add crunch and a rich, nutty contrast to the soft muffins.

Substitutions and Variations

Easy Substitutions

• Milk: Use almond, oat, or dairy-free milk if needed.

• Sour cream: Greek yogurt works perfectly as a swap.

• Canola oil: Substitute melted butter or another neutral oil.

• Walnuts: Swap with pecans or leave out for a nut-free version.

• Cranberries: Dried cherries or raisins can be used in a pinch.

Variations

• Orange Cranberry Banana Muffins - Add a bit of orange zest to the batter for a bright, wintery twist.

• Extra Cozy Spice Muffins - Add a pinch of nutmeg or allspice along with the cinnamon for deeper warmth.

Kitchen Notes and Tips

• Mash the banana thoroughly for the smoothest batter.

• Stir gently and avoid overmixing to keep the muffins tender.

• Filling the muffin cups to the top gives you nicely domed muffins.

• To make the tops more bakery-style, sprinkle oats and walnuts just before baking. I left them off of mine to create a more homey rustic feeling.

• Let the muffins cool briefly in the pan before transferring to avoid crumbling.

• These muffins taste even better slightly warm or the next day once the flavors settle.

Set the Mood

When I make these muffins, I usually keep things simple and cozy. I put on a pot of coffee or tea, let the kitchen warm up while the oven preheats, and take my time mixing the batter. This is the kind of baking that doesn’t feel rushed — perfect for a winter morning or a quiet afternoon at home.

I love serving these muffins slightly warm, with a little butter.  They’re great for breakfast table, but they also work just as well as an afternoon snack or something easy to grab on busy mornings. They feel comforting without being heavy, which is exactly what I want this time of year.

If you’re looking for a cozy winter bake that’s simple, satisfying, and easy to keep on hand, these banana oat muffins are a great place to start. They come together quickly, freeze well, and make mornings feel a little more put together — even on busy days.

If you give them a try, I’d love to hear how you serve them or if you make any swaps. And if you’re in the mood for more cozy winter baking, be sure to check out my Orange Cranberry Waffles for another warm, seasonal breakfast idea.

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    RECIPE IS DOWN BELOW👇     

Crisp Apple & Arugula Farro Salad with Toasted Walnuts & Feta

This easy fall farro salad combines crisp apples, peppery arugula, creamy feta, and toasted walnuts in a honey-Dijon dressing. A hearty yet refreshing dish that’s perfect for cozy autumn meals. 

Crisp Apple & Arugula Farro Salad with Toasted Walnuts & Feta

The leaves are just starting to fall and the nights have cooled down.  This is the time when I find myself craving salads that feel just a little heartier—something fresh yet grounding, nourishing but not heavy. That’s exactly where this Crisp Apple & Arugula Farro Salad with Toasted Walnuts & Feta shines.

Every forkful is a celebration of fall: sweet-tart apples with that irresistible crunch, nutty farro with its warm, earthy bite, and peppery arugula to keep things bright. Creamy crumbles of feta melt into the honey-Dijon dressing, while toasted walnuts add the kind of cozy, satisfying crunch that makes this salad more than just a side—it’s a seasonal star.

Best of all, this recipe is wonderfully simple. Just cook the farro, whisk up the dressing, and toss everything together. It’s the kind of easy fall salad you’ll turn to again and again—whether you’re looking for a wholesome weeknight dinner, a crowd-pleasing holiday side, or a way to bring the best flavors of the season right to your table.

Enjoy!

What Ingredients Do I Need?

Here’s everything that brings this fall salad to life:

• Farro – A nutty, chewy whole grain that gives the salad its hearty base.

• Vegetable broth – Infuses the farro with savory depth as it cooks.

• Bay leaf – A subtle aromatic that adds warmth to the grain’s flavor.

• Extra virgin olive oil – Smooth and fruity, the foundation for the dressing.

• Apple cider vinegar – Bright, tangy, and perfectly autumnal.

• Dijon mustard – Adds sharpness and helps emulsify the vinaigrette.

• Honey – A touch of natural sweetness that balances the tart flavors.

• Kosher salt & black pepper – Simple seasoning to bring everything together.

• Apple – Crisp, tart, and refreshing—an instant fall favorite.

• Arugula – Peppery greens that keep the salad lively and fresh.

• Feta cheese – Creamy, tangy crumbles that melt into the dressing.

• Toasted walnuts – Nutty crunch that adds coziness and texture.

• Fresh basil – Herbaceous brightness to lift the flavors.

• Fresh parsley – Earthy and fresh, rounding out the herb mix.

Substitutions and Variations

This salad is flexible—swap or add as you like!

• Grain swap: Use quinoa, brown rice, or barley in place of farro.

• Cheese options: Goat cheese or shaved parmesan work beautifully.

• Nut choices: Pecans or almonds can replace walnuts for a different crunch.

• Apple variety: Try Honeycrisp for sweetness or Granny Smith for extra tartness.

• Leafy greens: Spinach or mixed greens can stand in for arugula.

Kitchen Tips and Notes

A few quick tricks to make this salad shine:

• Toast your walnuts in a dry skillet for 3–4 minutes to boost flavor.
• Let the farro cool slightly before tossing—this keeps greens crisp, or make the farro earlier in the day.  Great for using leftover cooked farro!

• Make the dressing in advance; it stores well in the fridge for up to 3 days.

• For extra flavor, cook farro in broth with a garlic clove or onion.

• Serving temperature; warm for comfort or chilled for a refreshing side dish.

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    RECIPE IS DOWN BELOW👇     

Easy Winter Breakfast: Cranberry Walnut Crunch Muffins with Streusel Bliss

A Perfect Blend of Sweet, Tangy, and Crunchy: Cranberry Walnut Muffins Topped with Irresistible Streusel Bliss

Cranberry Walnut Crunch Muffins with Streusel Bliss

These Cranberry Walnut Crunch Muffins with Streusel Bliss are an enticing treat that strikes the perfect balance between sweet and tangy. The earthy combination of tart cranberries and nutty walnuts creates a rich depth of flavor in every bite, while the buttery streusel topping adds a satisfying crunch and a hint of indulgence. The muffins are soft and moist on the inside, with a beautifully golden exterior, making them as visually appealing as they are delicious. Plus, this recipe is so easy to make, coming together in just a few simple steps. With a small-batch yield of six muffins, it’s perfect for a cozy breakfast, a quick snack, or a small gathering.

These muffins are ideal for so many occasions. Serve them warm with a cup of coffee or tea for a comforting morning treat, or pack them up for a midday pick-me-up at work or school. They’re a great addition to a brunch spread, offering a unique twist on classic muffin flavors. Whether you’re looking for a quick baking project to use up fresh cranberries or something special to share with a friend, these muffins are guaranteed to brighten your day. With their combination of wholesome ingredients and irresistible flavor, they’re sure to become a favorite in your baking rotation.

Enjoy!

What Ingredients do I need?

Produce

• Fresh cranberries - fresh or frozen are best in this recipe

Baking Aisle

• All-purpose flour
• Brown sugar 
• Baking powder 
• Ground cinnamon
• Canola oil 

Dairy

• Milk
• Egg
• Butter

Nuts & Snacks

• Walnuts

Substitutions and Variations

Substitutions

Flour Substitutions

• Whole Wheat Flour: Swap all-purpose flour for an equal amount of whole wheat flour for a slightly nuttier flavor and added fiber.
• Gluten-Free Flour: Use a 1:1 gluten-free baking flour blend to make these muffins gluten-free.

Sugar Substitutions

• Doing a Keto diet or want lower carb?  Use an alternative sugar of your choice as a substitute. I like King Arthur's sugar alternative.

• Coconut Sugar: Replace brown sugar with an equal amount of coconut sugar for a lower-glycemic option and a subtle caramel flavor.
• Maple Syrup: Use ¼ cup maple syrup instead of ½ cup brown sugar. Reduce the liquid (milk) slightly to maintain the batter consistency.

Nut Substitutions

• Pecans: Swap walnuts with pecans for a softer texture and a slightly sweeter flavor.
• Almonds: Use chopped almonds for a firmer crunch.
• Nut-Free Option: Omit the nuts altogether or substitute with sunflower seeds or pumpkin seeds for a nut-free alternative.

Variations

• Orange-Cranberry Muffins:  Add 1 tablespoon of orange zest to the batter for a citrusy twist.  Replace the milk with orange juice for extra orange flavor.

• Apple-Cranberry Muffins:  Substitute half of the cranberries with finely chopped apples for a sweeter, fruitier variation.  Add a pinch of nutmeg to complement the apple flavor.

• Chocolate-Cranberry Muffins:  Mix in ¼ cup of mini chocolate chips along with the cranberries for a decadent touch.  Skip the nuts if preferred, or use pecans for a richer flavor profile.

• Tropical Cranberry Muffins:  Swap the walnuts for shredded coconut.  Replace half of the cranberries with diced pineapple or mango for a tropical vibe.

• Spiced Cranberry Muffins:  Add ¼ teaspoon each of ground ginger and ground cloves to the batter for a warming, spiced flavor.

Kitchen Tips and Notes

• 1st rule of thumb when making muffins is "do not overmix" the batter. You want it batter to just come together. Little spots of flour is okay.

• To get high muffin tops turn your oven up to 400 degrees.

• Make sure you are using fresh baking powder. To test put 1/2 teaspoon into 1/4 cup of boiling water. If it bubbles, you are good.

• Double the recipe for 12 muffins.

• Muffins can be frozen individually and kept for 3 months.

• Fill the muffin tin almost to the top for nice big domed muffins.

• Use Cold Butter for Streusel: Cold butter creates the crumbly texture in the streusel topping. If the butter gets too soft, pop it in the fridge for a few minutes before mixing.     

• Storage:  Store muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Reheat in the microwave for 10–15 seconds for a fresh-from-the-oven feel.

• Freezing Option:  These muffins freeze beautifully. Wrap individually in plastic wrap and store in a freezer bag for up to 3 months. Thaw overnight in the fridge or warm in the oven.

                                        

     Equipment and Items You May Need     

• Measuring Cups & Spoons: 
• Mixing Bowls - beautiful white set with lids
• Whisk
• Spatula or Wooden Spoon
• Muffin Liners: Optional, but they make cleanup easy and help the muffins come out of the tin effortlessly.
• Cooling Rack:  To cool muffins evenly.
• 6 well Muffin Pan - I love this one.

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Cranberry Walnut Crunch Muffins with Streusel Bliss

yield: 6 muffins


1/2 cup milk
1 egg
1/4 cup canola oil
1 1/2 cups flour
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 teaspoons baking powder
1 1/4 cups chopped fresh cranberries
1/3 cup chopped walnuts

Streusel Topping
2 Tablespoons flour
2 Tablespoons brown sugar
1 1/2 Tablespoons butter, cold and chopped in small pieces
2 Tablespoons chopped walnuts

Preheat oven to 400 degrees. Spray a 6 well muffin tin with non-stick cooking spray and set aside.

In a small bowl add the streusel ingredients (flour, brown sugar, and walnuts).  Add in the butter..  Using your fingers, gently pinch and rub the butter into the dry ingredients. The motion should be similar to snapping your fingers or crumbling sand between your hands. Keep working until the mixture resembles coarse crumbs or wet sand with small, pea-sized pieces of butter scattered throughout.

Add the milk, egg, oil, to a large mixing bowl and whisk together.  Add the flour, brown sugar, baking powder, cinnamon, and salt.  Stir just until combined. Do not over mix. Add in the chopped cranberries and walnuts and gently stir to combine and distribute them throughout the batter. 

Using an cookie or ice cream scoop, add batter to the individual muffin tins. Add the sanding sugar on the tops of each muffin, if using.   Bake 18-20 minutes. Remove from the oven and allow to cool 5-10 minutes in the tin. Serve warm or at room temperature.

One Pot Meal: Turkish-Style Pilau

A hearty, one-pot Turkish pilau bursting with flavor and simplicity!

Turkish-Style Pilau

Turkish pilau is a simply a rice dish that includes meat, vegetables, and aromatic spices.  While not a classic preparation, today’s recipe captures the essence of Turkish flavors in a convenient one-pot dish.  Basmati rice bakes with ground turkey, onions, crisp green beans, and sweet dried apricot until the grains are tender. But, the deliciousness doesn't stop there; pre-made tzatziki adds a creamy element, along with fresh mint and pistachios for crunch. This is incredibly easy to make, with simple steps that require minimal prep and just one pot for cooking. The all-in-one method ensures a hassle-free experience, making it perfect for busy weeknights.

This one-pot Turkish-Style Pilau is a flavorful and wholesome dish that combines tender ground turkey, vibrant green beans, sweet dried apricots, and aromatic spices for a balanced meal that's both satisfying and easy to prepare. Its simple, single-pot method makes cleanup a breeze, while the addition of walnuts and fresh mint elevates the dish with a delightful mix of textures and flavors. Perfect for a weeknight dinner or a crowd-pleasing dish, it’s a versatile recipe that captures the essence of Turkish-inspired cuisine.

Enjoy!

What Ingredients do I need?

• Produce
• green beans
• yellow onion
• dried apricots
• Fresh mint

• Protein
• Ground turkey

• Grains
• Basmati rice

• Dairy
• Tzatziki sauce

• Pantry Staples
• Olive oil
• Salt & pepper
• Turkish seasoning
• Chicken broth or stock

• Nuts
• Walnuts

Substitutions and Variations

• Ground turkey: Substitute with ground chicken, beef, lamb, or plant-based ground meat for a vegetarian option.

• Green beans: Swap with asparagus, zucchini, snap peas, or bell peppers.

• Yellow onion: Use red onion, white onion, shallots, or even leek.

• Dried apricots: Replace with raisins, dried cranberries, dried cherries, or chopped dates.

• Basmati rice: Use jasmine rice, long-grain white rice, quinoa, or bulgur wheat.

• Turkish seasoning: Substitute with a mix of ground cumin, paprika, garlic powder, and a pinch of cinnamon or allspice.

• Chicken broth: Replace with vegetable broth, beef broth, or even water with a bouillon cube for added flavor.

• Walnuts: Use almonds, pistachios, pine nuts, or skip entirely for a nut-free option.

• Fresh mint: Substitute with fresh parsley, cilantro, basil, or dill.

• Tzatziki Sauce:  Use plain Greek yogurt mixed with minced garlic, cucumber, dill, and a squeeze of lemon juice, or substitute with sour cream or a yogurt-based dip of your choice.

• For a Vegetarian Version:  Replace ground turkey with chickpeas, lentils, or cubed tofu.  Use vegetable broth instead of chicken broth.  Include diced tomatoes or spinach for added flavor and nutrients.

• For a Mediterranean-Inspired Version: Add sun-dried tomatoes, artichoke hearts, and olives.  Use oregano, thyme, and fresh parsley instead of mint.  Sprinkle crumbled feta cheese on top before serving.

Kitchen Tips and Notes

• Prepare Ingredients in Advance:  Dice vegetables, chop herbs, and measure spices before starting. This makes the cooking process smoother and prevents overcooking.

• Use a Tight-Fitting Lid:  When simmering the pilau, ensure the pot has a tight-fitting lid to trap steam and cook the rice evenly.

     Items You May Need   

• Turkish Seasoning
• Wood Cutting Board
• Chef Knife
• Covered Braiser
• Dutch Oven

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Turkish-Style Pilau

serves 6


10 oz of ground turkey
1 lb green beans
1 medium yellow onion, diced
1 Tablespoon olive oil
salt & pepper
4 oz dried apricots, diced
1 1/4 cups basmati rice
2 teaspoons Turkish Seasoning
3 cups chicken broth
1/4 cup walnuts, chopped
1/4 - 1/3 cup fresh mint, chopped
1/2 cup tzatziki sauce

Preheat oven to 400 degrees F.  Trim green beans and cut into 1 inch pieces.  In a Dutch oven heat a tablespoon of olive oil over medium high heat.  Add the onions and cook until slightly softened and lightly browned, 2-3 minutes.  Move the onions to one side of the pan and add in the ground turkey.  Season everything in the pan with salt & pepper.  Break meat up into large pieces and allow to cook undisturbed until browned on the bottom, about 4-5 minutes.  The meat will finish cooking in the oven.

Add in rice, green beans, and Turkish seasonings to the skillet.  Add the broth, apricots, and scrape up any browned bits on the bottom of the pan.  Turn the heat up to high and bring to a boil.

Cover with a lid and transfer to the oven.  Back 17 minutes until the meat is cooked through and the rice has absorbed the liquid and is tender.  Fluff rice with a fork.  Check for seasoning and add salt & pepper as needed.  

Stir mint into the rice.  Slightly thin out the tzatziki by stirring in 1 teaspoon (or more if needed) of water until thin enough to drizzle.  Plate the Pilau into bowls and drizzle with tzatziki and sprinkle with walnuts on top.

Thanksgiving Salad: Arugula and Spinach Salad with Dates, Pomegranate, and Walnuts

Indulge in the perfect balance of fresh greens, sweet dates, tangy pomegranate, and creamy goat cheese with this vibrant Arugula and Spinach Salad. Topped with crunchy walnuts and a hint of creamy balsamic dressing, it’s a deliciously wholesome treat perfect for your holiday celebrations.  

Arugula and Spinach Salad with Dates, Pomegranate, and Walnuts

This Arugula and Spinach Salad with Dates, Pomegranate, and Walnuts offers a delightful blend of flavors and textures. The peppery arugula and mild spinach mix form a fresh and vibrant base, complemented by the rich sweetness of Medjool dates. The jewel-like pomegranate seeds provide a burst of tartness, while the coarsely chopped walnuts add a satisfying crunch. Crumbled goat cheese introduces a creamy, tangy element that ties everything together. For an extra layer of richness, a drizzle of creamy balsamic dressing can enhance the flavors, making this salad a perfect balance of savory, sweet, and tangy notes. It's a colorful, nutritious dish that’s both light and satisfying.

Thanksgiving dinner is all about a variety of side dishes, and this salad makes a fantastic addition to the table. It's quick and easy to prepare, adds a refreshing twist to a typically carb-heavy feast, and showcases some of the season's best flavors.

Enjoy!

What Ingredients do I need?

Base:

• Arugula and spinach mix

Toppings:

• Medjool dates, chopped
• Pomegranate seeds
• Walnuts, toasted
• Goat cheese, crumbled

Dressing:

• Creamy balsamic dressing (optional)

Substitutions and Variations

To add variety to your salad, you could try:

• Swap the nuts – Use almonds or pecans for a different crunch.
• Add citrus – Include orange or grapefruit slices for brightness.
• Change the cheese – Try feta, blue cheese, or ricotta for a different flavor profile.
• Incorporate herbs – Fresh mint or basil would bring a new dimension.
• Use a different fruit – Try figs, dried apricots, apples, or pears in place of dates or pomegranate.

Berry and Almond Variation

• Additions: ½ cup mixed berries (blueberries, raspberries, or strawberries), ¼ cup slivered almonds
• Dressing: A honey-lime vinaigrette or balsamic vinaigrette
• Notes: The berries bring a sweet and tart balance, and the almonds give a nice crunch in place of walnuts.

Kitchen Tips and Notes

Here are some kitchen tips to elevate your salad.  

1. Toast the Walnuts: Lightly toast the walnuts in a dry skillet for 3–5 minutes to enhance their flavor and add extra crunch. Just be sure to keep an eye on them to avoid burning.

2. Pit Dates Quickly: Use kitchen shears to cut through Medjool dates for easy pitting and slicing. This method is much faster than using a knife.

3. Pomegranate Tips: If you’re struggling with pomegranate seeds, cut the fruit in half, then hold it over a bowl, cut side down. Tap the back of the pomegranate with a wooden spoon, and the seeds will fall out easily.

4. Cheese Crumbling: To prevent your goat cheese from crumbling too much, freeze it for about 10 minutes before you break it up with your hands. It makes it less messy and gives better control.

5. Dress Just Before Serving: If you're using a creamy balsamic dressing or any vinaigrette, dress the salad just before serving to keep the greens fresh and crisp.

6. Balance Flavors: If the salad feels too sweet (from the dates and pomegranate), add a bit more acidity to the dressing—like a splash of lemon juice or a touch more vinegar—to balance the sweetness.

7. Serving a large crowd:  To serve more than 4 people, simply scale up the ingredients proportionally based on the number of servings needed.  

These simple tips will help enhance the texture, flavor, and overall presentation of your salad!

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Arugula and Spinach Salad with Dates, Pomegranate, and Walnuts

serves 4

Ingredients:

• 9 ounces arugula and spinach mix
• ½ cup pitted and sliced Medjool dates
• ¼ cup pomegranate seeds
• ½ cup coarsely chopped walnuts
• 3 oz goat cheese, crumbled
• Creamy balsamic dressing (optional)

Instructions:

1. In a large bowl, combine the arugula and spinach mix.
2. Add the sliced Medjool dates, pomegranate seeds, chopped walnuts, and crumbled goat cheese.
3. Toss gently to combine.
4. Drizzle with creamy balsamic dressing if desired, and serve immediately.