Cranberry Oatmeal Muffins
User Reviews
5.0
141 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
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Servings
12 muffins
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Calories
207 kcal
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Course
Bread
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Cuisine
North American
Cranberry Oatmeal Muffins
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These nutritious Oatmeal muffins are packed with fruit and fall flavours with no refined sugar added.
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Ingredients
- 1 ½ cups gluten free all-purpose flour with xanthan gum
- 1 cup quick-cooking oats gluten free
- 1 tablespoon baking powder gluten free
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 cup almond milk
- 1 egg large
- ¼ cup olive oil
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1 large apple peeled and diced
- 6 dates pitted and chopped
- ½ cup cranberries
- ½ cup toasted walnuts chopped
Instructions
- Preheat oven to 375°
- Line a twelve cup muffin pan with paper liners, or use cooking spray.
- In a large bowl combine the flour, oats, baking powder, cinnamon, nutmeg and salt.
- In a smaller bowl, whisk together the milk, egg, olive oil, maple syrup and vanilla.
- Add the milk mixture to the flour mixture
- Add the apple, dates, cranberries and walnuts
- Stir just until dry ingredients are moistened
- Spoon into prepared muffin pan cups
- Bake in the centre of the oven for 20 minutes
- Cool in the pan for five minutes before transferring the muffins to a rack to cool completely
- Store at room temperature in an airtight container for up to 2 days
Notes
- Omit the walnuts if anyone has a tree nut allergy
- If gluten is not a problem for you, use a 1:1 ratio all purpose flour.
- Your gluten free flour blend should contain xanthan gum. If it doesn't you can add ¼ teaspoon per cup of flour.
- If you are baking at a high altitude, stir a tablespoon of lemon juice or apple cider vinegar into the milk and let it stand for 2-5 minutes.
- Always use the Muffin Method outlined above, mixing the wet ingredients separately from the dry ingredients.
- Don't over mix. (This can't be overemphasized)
- Combine the wet and dry ingredients right before baking. (Don't make the batter ahead of time).
- Line the muffin pan with paper liners. Lining the pan eliminates the need for greasing, ensures that the baked muffins will not stick, makes cleanup easier, and extends the life of your pans.
- For evenly sized muffins, use an ice cream scoop to fill the muffin pans.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a rack to cool completely.
- Most ovens are hotter towards the back, so it can be helpful to rotate your pan halfway through the baking time to ensure even baking.
- To freeze muffins, allow them to cool completely, then freeze them on a tray until firm. Transfer to a freezer-safe airtight container and freeze for up to a month. Alternatively, individually wrap each muffin before freezing.
Nutrition Information
Show Details
Serving
1muffin
Calories
207kcal
(10%)
Carbohydrates
29g
(10%)
Protein
5g
(10%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Cholesterol
15mg
(5%)
Sodium
65mg
(3%)
Potassium
255mg
(7%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
67IU
(1%)
Vitamin C
1mg
(1%)
Calcium
92mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 207 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 207kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 15mg | 5% |
| Sodium | 65mg | 3% |
| Potassium | 255mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 67IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 92mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
141 reviews
Excellent
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