Have you ever had a few ripe bananas kicking around that you knew you needed to make something with them quick-like or else freeze? Me too. In my case, to use up my stash, I first thought of baking a delightful banana bread but my eyes caught those cranberries in our freezer that needed to be used up as well. Plus since I had a surplus of goji berries on hand, I was excited to use them all together in a new recipe.

I couldn’t use my go-to recipe for banana bread since I am gluten free these days due to inflammation, and since I like the portability of muffins I decided to make muffins instead of bread. They are perfect for school or work snacks, as a light breakfast, or as a side to compliment your holiday brunch. The ruby red from the cranberries pop and add that seasonal colour; you could say this muffin feels like a comfy classic but with festive flair.

No matter when you choose to make and eat, I’m sure you’ll enjoy the moist texture mixed with hints of maple, orange, sour cranberries and sweet bananas all melded together with oats and goji berry bits. Gluten free, nut free, and dairy free, they’ll likely satisfy most people’s desire for a marvelous muffin. Drop me a line if you do make them. I would love to hear what you think. Thanks!

Goji Cranberry Banana Oat Muffins

Bananas and maple syrup naturally add sweetness while the berries offer the zing in this gluten and dairy free muffin. Festive bites for winter holiday gatherings or anytime of the year!

Course Breakfast, brunch, Snack
Servings 16 medium muffins
Author Loretta Friedrich


  • 3 bananas ripe, fresh or frozen (thawed)
  • 1/4 cup extra virgin olive oil (EVOO) consider 1/8 cup EVOO + 1/8 blood orange EVOO
  • 2 eggs farm fresh preferred
  • 1/4 cup goji berries dried
  • 1/3 cup maple syrup pure
  • 1 3/4 cups oat flour
  • 1 cup rolled oats gluten free
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon powder
  • 1/4 cup ground flaxseed
  • 1/4 tsp salt mineral or sea


  1. Pour maple syrup on goji berries in a small bowl and let soak for at least 30 minutes to plump them up. Set aside.

  2. Mash the bananas and set aside.

  3. Meanwhile, hand beat eggs and add the EVOO. Mix together well. Add in the bananas to the oil and egg mixture. Mix. Set aside.

  4. In a large bowl add the oat flour, rolled oats, baking powder, baking soda, cinnamon, ground flax, and salt together. Note: to make oat flour, use a food processor to grind just under 2 cups of rolled oats to make 1 3/4 cups oat four.

  5. Heat the oven to 350F. Add muffin liners to tins. Set aside.

  6. Mix maple / goji mix with the oil, egg, banana mixture. Then, pour slowly in while hand mixing into the dry mixture. Stir until just combined.

  7. Scoop mixture into the muffin lined tins to make around 16 muffins. Place in oven for about 15 to 17 minutes until toothpick tests done and/or golden on top. Enjoy warm!