1. Preheat the oven to 350°F (180°C) and grease a 12-cup muffin pan or line the cups with foil liners.
  2. Place the mashed bananas in a large mixing bowl and whisk in the yogurt, sugar, oil, egg, egg white and vanilla. Add the flour, oats, baking powder and cinnamon and stir until combined. Stir in the cranberries.
  3. Scoop the batter into the muffin cups and sprinkle the tops with a few oats.
  4. Bake for about 25 minutes, until a skewer inserted in the centre of a muffin comes out clean. Cool in the pan on a wire rack.

***You can store baked muffins in an airtight container at room temperature for 3 days. Or freeze them, well wrapped, in a resealable bag or an airtight container for up to 3 months. Thaw them at room temperature until soft.

Set for the Holidays with Anna Olson, Appetite by Random House, 2018
Photos: Janis Nicolay