Perfectly tender, slightly sweet, vanilla-scented, bursting fresh cranberries, and easy to make in just one bowl, Cranberry Muffins are made with oat flour and without any refined sugar, perfect as side, snack or quick breakfast.

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

Hello Gorgeous!

Baking is one of my favorite ways to spend time with daughter in the kitchen and these gorgeous cranberry studded 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 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

The best part about this recipe is that all the ingredients can be mixed together in one bowl, so clean up is very minimal!

In addition to the cornmeal, these muffins use oat flour, which can easily be made at home by grinding whole oats in the blender.

No need for a fancy high-speed blender, either, any regular blender will work. 

If you’d rather skip this step, you can purchase pre-made oat flour at well-stocked grocery stores and online (either regular or gluten-free).

If you don’t have them, be sure to grease the pan really well before adding the batter.

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 as a gluten-free option. 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.

Finely ground cornmeal: Cornmeal comes in a variety of options ranging from fine to medium to coarse ground cornmeal. For this recipe, finely ground cornmeal works best.

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 (2 ratings)

Tender Cranberry Muffins (with Oat Flour)

Perfectly tender, slightly sweet, vanilla-scented, bursting fresh cranberries, and easy to make in just one bowl, Cranberry Muffins are made with oat flour and without any refined sugar, perfect as side, snack or quick breakfast.

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
  • 1 ½ cups oat flour
  • ½ cup finely ground cornmeal
  • 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, cornmeal, 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.

Nutrition Information:

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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