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Cranberry oatmeal muffins
Ingredients
Utensils
food processor, oven, muffin tin, muffin tin liners, cutting board, knife, large mixing bowl, cooling rack
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How to chop nuts
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Nutrition per serving
Step 1/ 4
- ⅓ tbsp dried cranberries
- 41⅔ g gluten-free rolled oats
- ⅓ tsp baking powder
- ⅛ tsp cinnamon
- ⅓ tbsp poppy seeds
- ⅓ 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
- ⅓ 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
- ⅛ tbsp rolled oats
- ⅛ tbsp poppy seeds
- ⅛ tbsp pumpkin seeds
- ⅛ 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
- 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!
Enjoy your meal!
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