Cranberry oatmeal muffins

Based on 32 ratings
Nadine Horn and Jörg Mayer

Nadine Horn and Jörg Mayer

www.eat-this.org

Bloggers

“These breakfast muffins are not only a delicious breakfast but also a perfect snack to go.”

Difficulty

Easy 👌
10
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-12+
3 tbsp dried cranberries (divided)
265 g rolled oats (gluten-free, divided)
2 tsp baking powder
1 tsp cinnamon
3 tbsp poppy seeds (divided)
3 tbsp pumpkin seeds (divided)
bananas (over-ripe)
250 ml almond milk
80 g rapeseed oil (neural, cold-pressed)
Metric
Imperial

Utensils

  • food processor
  • oven
  • muffin tin
  • muffin tin liners
  • cutting board
  • knife
  • large mixing bowl
  • cooling rack

Nutrition per serving

Cal
261
Protein
7 g
Fat
16 g
Carb
22 g
  • Step 1/4

    Preheat the oven to 200°C/400°F. Line the muffin tin with liners. Add rolled oats to a food processor and blend until ground. Chop dried cranberries and add them to a large mixing bowl along with ground rolled oats, baking powder, cinnamon, poppy seeds, and pumpkin seeds.
    • 2 tbsp dried cranberries
    • 250 g gluten-free rolled oats
    • 2 tsp baking powder
    • 1 tsp cinnamon
    • 2 tbsp poppy seeds
    • 2 tbsp pumpkin seeds
    • food processor
    • oven
    • muffin tin
    • muffin tin liners
    • cutting board
    • knife
    • large mixing bowl

    Preheat the oven to 200°C/400°F. Line the muffin tin with liners. Add rolled oats to a food processor and blend until ground. Chop dried cranberries and add them to a large mixing bowl along with ground rolled oats, baking powder, cinnamon, poppy seeds, and pumpkin seeds.

  • Step 2/4

    Peal the bananas and mash them with a fork in a large mixing bowl. Then stir in the almond milk and oil and beat vigorously. Add the wet ingredients to the dry ingredients and mix until a smooth, light dough has formed.
    • bananas
    • 250 ml almond milk
    • 80 g neutral, cold-pressed rapeseed oil
    • large mixing bowl

    Peal the bananas and mash them with a fork in a large mixing bowl. Then stir in the almond milk and oil and beat vigorously. Add the wet ingredients to the dry ingredients and mix until a smooth, light dough has formed.

  • Step 3/4

    Distribute the batter between the lined muffin cups evenly. Top the batter with the remaining oats, poppy seeds, pumpkin seeds, and cranberries..
    • 1 tbsp rolled oats
    • 1 tbsp poppy seeds
    • 1 tbsp pumpkin seeds
    • 1 tbsp cranberries

    Distribute the batter between the lined muffin cups evenly. Top the batter with the remaining oats, poppy seeds, pumpkin seeds, and cranberries..

  • Step 4/4

    Bake the muffins for approx. 30 min at 200°C/400°F. Remove muffins from the oven and leave to cool for approx. 15 min on a cooling rack.Enjoy!
    • cooling rack

    Bake the muffins for approx. 30 min at 200°C/400°F. Remove muffins from the oven and leave to cool for approx. 15 min on a cooling rack.Enjoy!