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Healthy Cranberry Oatmeal Muffins

September 20, 2020 by April 4 Comments

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These Healthy Cranberry Oatmeal Muffins (gluten-free) are bursting with tangy cranberry flavour and pack a nutritional punch👊

My mom has always made the most uh-maaaazing cranberry bread. It was (and still is) tangy, tasty and oh-so delicious.

When it gets into our house, it’s basically gone in 5 minutes flat. No joke.

My husband and I fight over who get the biggest and/or last slice of this delicious loaf.

In search of a more portable and slightly healthier version, this recipe for Healthy Cranberry Oatmeal Muffins is adapted from my mom’s original version.

Four Cranberry Oatmeal Muffins on a black cooling rack

Although, yes, I would love to eat a loaf or two of my Mom’s cranberry bread day in and day out, it’s just not the healthiest stuff. So to boost Nana’s recipe, I boosted the fibre and reduced the added sugar.

The result is a dense, delicious and tangy muffin, thanks to the cranberries.

And no need to cut the cranberries in half, like she does for her loaf.

Well I started to cut them in half but did like 7 and I got lazy and just threw them in the batter whole. The result? Exploding cranberry goodness in every bite. #win

non-celiac gluten sensitivity
A healthy Cranberry Oatmeal Muffins with a bite out of it

Here’s what you’ll need to make these gluten-free healthy cranberry muffins:

  • Gluten Free All-Purpose Baking Flour (I love Bob’s Red Mill version)
  • Gluten Free Rolled Oats – my fave: Only Oats Gluten-Free Rolled Oats (not the quick ones for this recipe)
  • Baking powder
  • Salt
  • Cinnamon
  • A large orange (for the rind)
  • 2 very ripe bananas – or the thawed ones from your freezer work well
  • Milk
  • Olive oil
  • Applesauce
  • Egg
  • Cranberries –  fresh or frozen. Dried work too but you don’t get the exploding-cranberry-in-your-mouth-taste like you do with the fresh/frozen ones.
Close-up of a Cranberry Oatmeal Muffin on a black cooling rack

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I hope you give these muffins a try and love them. If you do make them, be sure to rate and comment below. I love hearing from you.

*virtual* high five🖐️

~April

If you like the sound of this healthy muffin, here are some other healthy snacks recipes to check out:

Healthy Banana Bread with White Beans

Gluten-Free Breakfast Oat Cookies with Date Sugar

Healthy Gluten-Free Granola

Gluten-Free Peanut Butter Energy Bars

Healthy 3-Ingredient Sweet and Salty Oat Cookies

Healthy Breakfast Bars You Can Grab and Go

healthy oatmeal cranberry muffins on a black wire cooling rack
Close-up of a Cranberry Oatmeal Muffin on a black cooling rack

Healthy Cranberry Oatmeal Muffins

AvatarApril
These Healthy Cranberry Oatmeal Muffins are perfect for breakfast on-the-go or a mid-afternoon snack. Healthy carbs and tangy goodness from the cranberries. Yum!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 152 kcal

Ingredients
  

  • 1 cup gluten-free all purpose baking flour
  • 1.5 cup gluten-free rolled oats *not instant or "quick cooking" oats
  • 1 Tbsp baking powder
  • 1/8 tsp salt
  • 1 tsp cinnamon
  • Fresh grated orange rind
  • 2 very ripe bananas, mashed or thawed, previously frozen bananas
  • 1/3 cup 1% milk
  • 1/4 cup olive oil
  • 1/2 cup applesauce
  • 1 egg
  • 1 cup fresh or frozen cranberries

Instructions
 

  • Preheat oven to 350 degrees F. Line your muffin pan with silicone muffin cups or brush the muffin tins a little oil.
  • Combine flour, oats, baking powder, salt, cinnamon and orange rind in a large bowl.
  • In a medium bowl, combine mashed bananas, milk, oil, applesauce and egg with a wire whisk.
  • Add the banana mixture to the flour mixture and stir until combined. Fold in cranberries.
  • Fill each muffin cup to the top. About 2 Tbsp in each cup.
  • Bake for 25 minutes or until inserted toothpick comes out clean.
  • Let muffins cool out of the muffin tins completely. Store in an air-tight container.
    Cranberry Oatmeal Muffins on top of a cooling rack

Notes

Make double and freeze in an air-tight container for up to 3 months.
Dried cranberries work too.
Keyword gluten-free muffin, gluten-free snack, muffin
non-celiac gluten sensitivity

Filed Under: Breakfast, Gluten Free, Kid-Friendly, Snacks Tagged With: cranberry, cranberry muffins, cranberry oat muffins, healthy snack, muffins

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Comments

  1. AvatarCristina Crimaldi says

    July 31, 2018 at 1:49 pm

    Hi April – I have some dried cranberries I need to use up and wonder if you think they would work in this recipe. Thanks!

    Reply
  2. AvatarApril Saunders says

    July 31, 2018 at 4:18 pm

    Hi Cristina,

    Absolutely! I’ve used dried before and I thought they were just fine 😉

    Thanks for your question 🙂

    Reply
  3. AvatarMelissa says

    October 31, 2020 at 12:03 pm

    I have some leftover cranberry sauce from Thanksgiving a few weeks back. Do you think I could use that instead?

    Reply
    • AvatarApril says

      October 31, 2020 at 12:46 pm

      Hey Melissa!
      Hmmm, is it homemade cranberry sauce or canned? I ask because they moisture content and/or sweetness would change of course, depending on what it is. Either way, using the sauce instead would change the finished product for sure.
      Personally, I would give it a-go because I’m all for experimenting and maybe reduce the banana a little bit? I can’t promise they’ll turn out 🤞but hey, it would certainly LOOK pretty (all that red/pink colouring) and I love cranberry sauce so I’d like the taste 😋
      Let me know how it turns out!
      April

      Reply

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