Cranberry-Oat Muffins

Did someone say MUFFINS!?

cranberry oat muffin

These muffins are….well, semi-healthy.  This recipe doesn’t call for a whole lot of sugar, and is packed with whole grain oats, applesauce and very little oil.  And with cranberries in season, they’re a perfect holiday treat for office parties, potlucks, etc.  Do I sound like a commercial yet?

cranberry oat muffin in ramekin

I’ve had good luck with them freezing very well, and they’re perfect for breakfast or an after school snack.  Warming them up in the microwave for about 15 seconds should do the trick to give them that fresh from the oven taste. I think I could eat the whole tray by myself if my husband weren’t around to help me 🙂

To keep it short and sweet, here is the recipe, so you can get baking!

Dry Ingredients: 

1½ cups old fashioned rolled oats or (quick oats)
1¼ cups whole wheat flour or (all purpose flour)
½ cup packed light brown sugar
1 teaspoon baking powder 
¾ teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon salt
2 Tablespoons whole flaxseed

1/4 cup crushed almonds
1 cup Craisins *dried cranberries

Wet Ingredients: 

1 large egg (I’m not sure if egg substitute would work- try it!)
1 cup unsweetened applesauce
½ cup skim milk (or almond)
3 Tablespoons canola oil (or corn oil)

Topping: 

1/2 cup old fashioned rolled oats (or quick oats)
2 Tablespoons light brown sugar
1/2 teaspoon of ground cinnamon
2 Tablespoons butter – melted

NOTE* I adapted this recipe so you may have a little more batter than will fit into a traditional 12 cup muffin tin.

Better to have more than not enough I say!

Directions:
Preheat oven to 400ºF.   Line a 12 cup muffin tin with fluted baking cups

In a large bowl, whisk together dry ingredients

dry ingredients for cranberry oat muffins

In a separate bowl, beat  egg, then stir in the applesauce, milk and oil

Combine the wet and dry ingredients until just moistened

mxing wet and dry ingredients

just combined ingredients

Fill the paper cups about ¾ of the way full

filling baking tins with cranberry oat muffin batter

In a small bowl, combine the topping ingredients.  Sprinkle topping over batter and bake at 400º F for 16-18 minutes.  Insert a toothpick to test for doneness.  If it comes out clean, you’re ready to take them out!

cranberry oat muffins on display

Cool on a wire rack for about 10 minutes.  Enjoy with a cup of coffee or glass of milk !

cranberry oat muffins

And as always… These muffins are so good you’ll have nothing but an empty plate left.

Until next time!

empty plate cranberry oat muffins

-K


2 thoughts on “Cranberry-Oat Muffins

  1. Kori,

    These muffins look absolutely wonderful! Not hard to make, either. Thanks so much for sharing, and also for putting your cookies on my pinterest page. As you can see, I just started it. I need to break it down into various charts – but just getting started is something new. Have a great week-end! I am going to the Holland Sat. night to see the Christmas show there. Going out with the girls!! 🙂

    Liked by 1 person

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