Perfectly tender, bursting fresh cranberries, and easy to make in just one-bowl, these wholesome cranberry oatmeal muffins are made with oat flour, orange juice, and cranberries; and naturally sweetened with maple syrup.

Close up of healthy cranberry muffins on a gray wood table with gold whisk and oranges.

These Cranberry Oatmeal Muffins Couldn’t Be Simpler to Make!

Baking is one of my favorite ways to spend time with daughter in the kitchen (hello apple oat muffins & golden milk muffins) and these gorgeous orange cranberry muffins are our favorites lately! The cranberries lend just the right amount of tartness, and the orange juice and apple sauce give them a sweet depth that we love.

Plus they’re naturally gluten-free, dairy-free, and refined sugar-free so everyone can enjoy them. Since they come together in just one bowl they’re just the thing to make when you’re craving something wholesome and sweet, without the fuss.

Meal prep tip: I usually make a double batch so we have a dozen in the freezer for lunches, snacks, and breakfasts on the go!

Top down view of ingredients for healthy cranberry muffins with a white baking tray and egg shells.

Simple Tips for Cranberry Orange Oat Flour Muffins

  • Make your own oat flour for cranberry oatmeal muffins by placing 1½ cups whole oats in a blender and blending until a coarse flour forms. Alternatively, you can buy pre-made oat flour at well-stocked grocery stores and online (either regular or gluten-free). Be sure to buy gluten-free oats if you want to keep the recipe gluten-free.
  • Whole wheat flour or almond flour may be used in place of oat flour.
  • The best part about this recipe is that all the ingredients can be mixed together in one bowl, so clean up is very minimal! No need for a fancy high-speed blender, either, any regular blender will work. 
Close up of freshly baked muffins with fresh cranberries on a wood table.

Substitution Ideas

  • Coconut oil: I used melted coconut oil in this recipe. You can substitute any neutral flavored oil in its place, such as avocado or canola.
  • Oat flour: I often use oat flour to make oatmeal muffins. Whole wheat flour or almond flour may be used in place of oat flour.
  • Apple sauce: The apple sauce adds subtle sweetness and helps keep these muffins tender and moist.
  • Eggs: I haven’t tested this recipe with flax eggs or vegan egg replacer. If you try it, be sure to let us know how it turns out!
  • Orange juice: The orange juice adds a refreshing, bright and sweet flavor to these muffins.
  • Maple syrup: You can use honey in place of maple syrup.
  • Fresh cranberries: I used fresh cranberries in this recipe. If you want to use frozen be sure to thaw them first before using.
torn open cornmeal muffin with fresh cranberries in the background on a wood table

This Recipe Is…

5 stars (1 rating)

Feel-Good Cranberry Oatmeal Muffins

by Robyn Conley Downs
Servings: 12 muffins
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Perfectly tender, bursting fresh cranberries, and easy to make in just one-bowl, these wholesome cranberry oatmeal muffins are made with oat flour, orange juice, and cranberries; and naturally sweetened with maple syrup.
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Ingredients

  • ¼ cup melted refined coconut oil, or any neutral flavored oil such as avocado or canola
  • ¾ cup apple sauce
  • ½ cup fresh-squeezed orange juice
  • ¼ cup pure maple syrup
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups oat flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 ¼ cup fresh cranberries

Equipment

Instructions 

  • Preheat the oven to 350F.
  • Combine the oil, applesauce, orange juice, maple syrup, eggs, and vanilla in a large bowl, whisking to combine.
  • To the same bowl, add the oat flour, salt, and baking soda, stirring until well combined. Add 1 cup cranberries and stir again until well incorporated.
  • Grease or line a 12-cup muffin pan with silicone liners. Spoon 3-4 heaping tablespoons of batter into each cup. Sprinkle each with the remaining 1/4 cup cranberries (a few on top of each muffin).
  • Bake the muffins for 25 minutes, or until the tops are slightly browned and a toothpick comes out clean when inserted into the center of a muffin.
  • Remove from the oven and allow to cool.

Notes

  • Make your own oat flour for this recipe by placing 1½ cups whole oats in a blender and blending until a coarse flour forms. Alternatively, you can buy pre-made oat flour at well-stocked grocery stores and online (either regular or gluten-free). Be sure to buy gluten-free oats if you want to keep the recipe gluten-free.
  • Whole wheat flour or almond flour may be used in place of oat flour.
  • Serve warm, or store in the refrigerator in a tightly sealed container for up to 5 days.
  • Alternatively, freeze the cooled muffins in a tightly sealed container for up to 1 month.
Course: Breakfast, Snack

Nutrition Information:

Serving: 1 (of 12), Calories: 171kcal, Carbohydrates: 23g, Protein: 4g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 27mg, Sodium: 157mg, Potassium: 144mg, Fiber: 2g, Sugar: 7g, Vitamin A: 71IU, Vitamin C: 7mg, Calcium: 23mg, Iron: 1mg
Nutrition disclaimer
Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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