Cranberry oatmeal muffins

Cranberry oatmeal muffins

Based on 49 ratings

"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

Servings2
½ tbsp
dried cranberries (divided)
44⅛ g
rolled oats (gluten-free, divided)
tsp
baking powder
tsp
cinnamon
½ tbsp
poppy seeds (divided)
½ tbsp
pumpkin seeds (divided)
bananas (over-ripe)
41⅔ ml
almond milk
13⅓ g
rapeseed oil (neural, cold-pressed)
MetricImperial

Utensils

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

How-To Videos

how-to-chop-nuts

How to chop nuts

how-to-secure-a-cutting-board

How to secure a cutting board

how-to-measure

How to measure

Nutrition per serving

Cal261
Protein7 g
Fat16 g
Carb22 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.
    • tbsp dried cranberries
    • 41⅔ g gluten-free rolled oats
    • tsp baking powder
    • tsp cinnamon
    • tbsp poppy seeds
    • 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
    • 41⅔ ml almond milk
    • 13⅓ 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..
    • tbsp rolled oats
    • tbsp poppy seeds
    • tbsp pumpkin seeds
    • 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!

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