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cranberry muffins on a white countertop

Healthy Cranberry Oatmeal Muffins

These Healthy Cranberry Oatmeal Muffins (gluten-free) are bursting with tangy cranberry flavour and pack a nutritional punch. Without any added sugar and filled with fibre-packed fruit and oats, you'll be making these all season long.
5 from 2 votes
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Course: Breakfast
Cuisine: American
Keyword: gluten-free muffin, gluten-free snack, muffin
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12 muffins
Calories: 152kcal
Author: April

Ingredients

  • 1 cup gluten-free all purpose baking flour
  • 1.5 cup gluten-free rolled oats *not instant or "quick cooking" oats
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • Fresh grated orange rind
  • 2 very ripe small bananas, mashed or thawed, previously frozen bananas; about ¾ cup total
  • cup 1% milk
  • ¼ cup olive oil
  • ½ 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 tablespoon 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.

Notes

Make double and freeze in an air-tight container for up to 3 months.
Dried cranberries will work in this recipe too. Use 1 cup of dried cranberries.
If your bananas are very large or you're using up the frozen bananas in your freezer, aim for ¾ cup of total banana for this recipe. Much more banana than that and you'll have a very wet muffin that may not cook in the 25 minutes recommended.
If you take the muffins out of the oven after 25 minutes and they're still wet inside, place back in the oven for 3 minute intervals until done, checking after each 3 minute interval.

Nutrition

Calories: 152kcal