Feel-Good Cranberry Oatmeal Muffins

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.

Course Breakfast, Snack

Diet Gluten Free

Keyword cranberry, muffin, one bowl

Prep Time 5

Cook Time 25

Total Time 30

Servings muffins

Calories 171

Author Robyn Conley Downs

Equipment

Muffin Tin

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

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.

Nutrition