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Gluten-Free Cranberry, Toasted Walnut & Oatmeal Muffins
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Gluten-Free Healthy Cinnamon-y, Cranberry, Toasted Walnut and Oatmeal Muffins

Warm cinnamon-y, cranberry and toasted walnut studded, gluten-free oatmeal muffins make a perfect breakfast-on-the-go, snack or dessert.

“Fall” in love with this not-so-typical Cranberry, Toasted Walnut and Oatmeal muffin recipe that uses applesauce to replace part of the fat. As a bonus, the combination of cinnamon, toasted walnuts, and sweet cranberry combine to fill your kitchen with the delicious smells of baked fall goodness!

When Summer turns to Fall I can’t help but get excited about making and eating muffins. I love how convenient muffins are for grabbing when pinched for time before heading out for morning yoga, needing a mid-morning snack or even wanting a bit of dessert to top off a meal.

Despite most muffins getting a bad rap for being high in calories (typically around 400 calories each, or more) due to the amount of fat and sugar used, these hearty gluten-free muffins are chocked full of healthy and highly nutritious ingredients to cut the calories and fuel your day. Using applesauce in the recipe to replace part of the fat, in combination with dried cranberries provides a natural sweetness in the muffins; while including walnuts adds extra texture to the chew giving the muffins a delicious little bit of crunch. Toasting the walnuts before adding them enhances the nutty flavor and goodness of the muffins. And, you can’t beat how toasting the walnuts accentuates the natural flavor and fragrance in the muffins while they’re baking!

Well worth the effort to make them, these great flavorful muffins will take you beyond hum-drum, moving you well on your way towards fulfilling your healthy eating plan. Enjoy!

Gluten-Free Cranberry, Toasted Walnut & Oatmeal Muffins

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Gluten-Free Cranberry, Toasted Walnut & Oatmeal Muffins

Gluten-Free Healthy Cinnamon-y, Cranberry, Toasted Walnut and Oatmeal Muffins

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Gluten-Free Cranberry, Toasted Walnut & Oatmeal Muffins

Gluten-Free Healthy Cinnamon-y, Cranberry, Toasted Walnut and Oatmeal Muffins

Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: applesauce, breakfast, cranberry, dessert, healthy, muffin, oatmeal, snack, walnut
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 Muffins
Calories: 226 kcal
Author: G-Free Deliciously | Kymberley Pekrul
“Fall” in love with this not-so-typical Cranberry, Toasted Walnut and Oatmeal muffin recipe that uses applesauce to replace part of the fat. As a bonus, the combination of cinnamon, toasted walnuts, and sweet cranberry combine to fill your kitchen with the delicious smells of baked fall goodness!
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Ingredients

  • 1-1/2 Cup(s) gluten-free Quick Cooking Oats plus 2 Tablespoons
  • 1 Cup gluten-free All-Purpose Flour
  • 1 Teaspoon gluten-free Baking Powder
  • 1 Teaspoon ground Cinnamon
  • 1/2 Teaspoon Salt
  • 1/2 Cup Brown Sugar firmly packed
  • 1 Cup Chunky Appleauce
  • 1/2 Cup 2% Milk
  • 1/4 Cup Canola Oil
  • 1 Large Egg lightly beaten
  • 1/2 Cup Toasted Walnuts chopped
  • 1/2 Cup Dried Cranberries chopped
  • 2 Tablespoons Coconut Palm Sugar for sprinkling on top before baking

Instructions

  1. Preheat oven to 400ºF

  2. Line a standard 12-cup muffin tin with paper baking cups or lightly spray each cup with cooking spray.

  3. In a large bowl, combine oats, flour, baking powder, cinnamon, and salt, whisk together. Add brown sugar and stir to combine.

  4. In a separate bowl, add applesauce, milk, oil, and egg, blend to combine. Add to oat and flour mixture; stirring until the ingredients become moistened.

  5. Stir in the cranberries and nuts.

  6. Divide the batter equally between the muffin cups; a large ice-cream scoop works well to measure the batter for approximately 1/2 to 1/3 cup per scoop (+/-) for 12 muffins.

  7. Divide the batter equally between the muffin cups; a large ice-cream scoop works well to measure the batter for approximately 1/2 to 1/3 cup per scoop (+/-) for 12 muffins.

  8. Sprinkle each batter-filled cup with a pinch or two of the remaining two tablespoons of oats and a little of the coconut palm sugar.

  9. Bake 18 to 20 minutes or until a toothpick inserted in the center of the muffins comes out clean. Cool muffins in the pan placed on a wire rack for 5 minutes; remove from the pan and serve warm.

Recipe Notes

These muffins reheat well in the microwave on high in about 20 to 30 seconds for one muffin. Store leftover muffins in the refrigerator for up to one week or freeze in a sealed freezer bag or tightly-sealed container for up to two months.

Copyright © 2018 Kymberley Pekrul | G-Free Deliciously | gfreedeliciously.com

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Kymberley Pekrul

A TIDBIT OR TWO ABOUT KYMBERLEY:

  • The activities I to do most are cooking, being creative with food, gardening, quilting, sewing, and writing!
  • In my life, I have traveled to 31 of the states in the USA where I’ve enjoyed the food, history, people and the local culture while visiting. Among the places, I’ve lived in Arizona, California, Michigan, and Wisconsin.
  • As a little girl I grew up living next door to my grandma and grandpa on a small lake in rural southern Michigan.
  • The first thing I learned to make was pancakes.
  • The craziest thing I ever made was mint-flavored green cupcakes when I was 13. My family didn’t like them 🙄  Learn more →

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hey! i’m so
 Happy to Meet You!

I’m Kymberley: former nonprofit director, now full-time blogger. My husband Mark, and I share our rural home in the heart of Central Wisconsin in an area known as “The Holyland.” We love visiting cool places across America, learning about the food, the people, culture, and the local history. Our favorite things are eating great food, dark chocolate, weekend coffee, lazy summer days, all sorts of music, and time with our grandchildren.  
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