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–+ servings

Cranberry Oatmeal Muffins

A delicious and healthy treat made with rolled oats, cranberries, and almond milk, naturally sweetened with maple syrup.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition

Ingredients
  

Base Ingredients
  • 2 cups rolled oats Provides fiber and a hearty texture.
  • 1 cup almond milk Keeps it dairy-free and adds a nutty flavor.
  • 1/2 cup maple syrup Natural sweetener without refined sugars.
  • 1/4 cup coconut oil, melted Adds moisture and coconut flavor.
  • 1 teaspoon vanilla extract Enhances overall flavor.
  • 1 teaspoon baking powder Helps muffins rise.
  • 1/2 teaspoon baking soda Works with baking powder for rise.
  • 1/2 teaspoon salt Balances sweetness.
  • 1 teaspoon ground cinnamon Adds warmth and aroma.
  • 1 cup fresh or dried cranberries Provides a tart burst of flavor.
  • 1/2 cup chopped walnuts (optional) Adds crunch.

Equipment

  • muffin tin

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Prepare your muffin tin by lining it with paper liners or greasing it.
  3. In a bowl, whisk together baking powder, baking soda, salt, and ground cinnamon.
  4. Combine rolled oats and almond milk in a large bowl and let sit for 10 minutes. Then stir in maple syrup, melted coconut oil, and vanilla extract.
  5. Gradually add the dry mixture to the wet ingredients and stir gently until just combined.
  6. Fold in cranberries and walnuts if using.
  7. Divide the batter among muffin cups, filling each about 3/4 full. Bake for 18-20 minutes until a toothpick comes out clean.
  8. Let cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Calories: 150kcalProtein: 3g

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