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5.0 from 141 votes

Cranberry Oatmeal Muffins

These nutritious Oatmeal muffins are packed with fruit and fall flavours with no refined sugar added.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 12 muffins
Calories: 207 kcal
Course: Bread
Cuisine: North American

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

    Cup of Yum
  1. Preheat oven to 375°
  2. Line a twelve cup muffin pan with paper liners, or use cooking spray.
  3. In a large bowl combine the flour, oats, baking powder, cinnamon, nutmeg and salt.
  4. In a smaller bowl, whisk together the milk, egg, olive oil, maple syrup and vanilla.
  5. Add the milk mixture to the flour mixture
  6. Add the apple, dates, cranberries and walnuts
  7. Stir just until dry ingredients are moistened
  8. Spoon into prepared muffin pan cups
  9. Bake in the centre of the oven for 20 minutes
  10. Cool in the pan for five minutes before transferring the muffins to a rack to cool completely
  11. 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.
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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 (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

% 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.