Cranberry Oatmeal Muffins
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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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
Description
This muffin recipe uses a gluten-free flour blend that includes xanthan gum to provide structure. Quick-cooking oats contribute a chewy texture alongside soft diced apples, chopped dates, and tart cranberries, balanced by the mild oil and natural sweeteners. Cinnamon and nutmeg provide gentle spice notes. Wet ingredients including almond milk and maple syrup are mixed separately from dry before combining just until moistened to avoid overmixing, preserving a tender crumb.
The batter is portioned into paper-lined muffin cups, which help prevent sticking and promote even baking. Muffins bake at 375°F for about 20 minutes, yielding a lightly golden top and moist interior. Cooling briefly in the pan before transferring to a rack helps them set properly.
These muffins work well for breakfast or snacks, especially if you prefer gluten-free baked goods. The nut and fruit mix give flavor complexity and varied texture. Baking instructions note that high altitude and nut allergies can be accommodated with minor adjustments.
They freeze well if cooled completely and stored airtight, maintaining quality for up to a month. Rotate pans during baking if oven heat is uneven.
Ingredients
- 1 ½ cups all-purpose flour gluten free, with xanthan gum
- 1 cup oats gluten free, quick-cooking
- 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 apple peeled and diced, large
- 6 dates pitted and chopped
- ½ cup cranberries
- ½ cup walnuts chopped, toasted
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
- Walnuts can be omitted for nut-free muffins.
- Use a gluten-free flour blend with xanthan gum, or add ¼ teaspoon xanthan gum per cup if missing.
- For high altitude baking, add a tablespoon of lemon juice or apple cider vinegar to the milk and let sit 2-5 minutes before mixing.
- Use the Muffin Method: mix wet and dry ingredients separately, then combine just before baking to avoid overmixing.
- Line muffin pans with paper liners for easy removal and cleanup.
- Allow muffins to cool 5 minutes in the pan before transferring to a wire rack.
- Freeze cooled muffins individually wrapped or stored airtight for up to one month.
- Rotate the muffin pan halfway through baking to ensure even cooking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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