5 from 141 votes
Cranberry Oatmeal Muffins
Cranberry Oatmeal Muffins combine gluten-free flour and oats with warming spices like cinnamon and nutmeg, enriched with almond milk, olive oil, and maple syrup. Apples, dates, cranberries, and toasted walnuts add natural sweetness, texture, and tartness. These muffins have a tender but moist crumb, with bursts of fruit and crunch from nuts.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
12
muffins
Calories:
207 kcal
Course:
Bread
Cuisine:
North American
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
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 muffins
Amount Per Serving
Calories 207
% 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.