Healthy Cinnamon-y, Cranberry Oatmeal Muffins with Toasted Walnuts
Warm cinnamon-y, Cranberry Oatmeal Muffins with Toasted Walnuts make the perfect breakfast-on-the-go, snack, or dessert.
When Summer Turns Into Fall, Make these Muffins!
Muffins are one of my favorite things to bake when Summer turns into Fall.
There are so many reasons why I love them. First, the house smells warm and inviting when you’re making them. But they’re also the best for grabbing when you’re on the go!
Despite most muffins getting a bad rap for being high in calories (typically around 400 calories each or more), we wanted to change things up a bit. So, because we cut the amount of fat and sugar used in this recipe, these gluten-free muffins are chocked full of nutritious ingredients to cut the calories and fuel your day.
To make them, we use applesauce to replace part of the fat and dried cranberries to provide natural sweetness.
Then to add extra texture, and give the muffins a delicious little crunch we stirred in some walnuts to make them super satisfying.
Enjoy!
PRO-TIP:
Toasting the walnuts before adding them will enhance the nutty flavor and goodness of the muffins. And you can’t beat how they accentuate the natural flavor and fragrance in the muffins while they’re baking!
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Gluten-Free Cranberry Oatmeal Muffins with Toasted Walnuts
EQUIPMENT
- 12-Muffin tin
- Paper muffin cups
- Measuring cups
- Measuring spoons
- Utensils - Whisk, Spoon, Rubber spatula, Scoop
INGREDIENTS
- 1 ½ cups Gluten-Free Thick Rolled Oats plus 2 Tablespoons for sprinkling on top
- 1 cup gluten-free All-Purpose Flour
- 1 teaspoon gluten-free Baking Powder
- 1 teaspoon ground Cinnamon
- ½ teaspoon Salt
- ½ cup Light Brown Sugar firmly packed
- 1 cup prepared Applesauce regular or chunky
- ½ cup 2% Milk
- ¼ cup Canola Oil
- 1 large Egg lightly beaten
- ½ cup Toasted Walnuts chopped
- ½ cup Dried Cranberries chopped
- 2 tablespoons Coconut Palm Sugar [1] sprinkle on top before baking
INSTRUCTIONS
- Preheat oven to 400ºF
- Line a standard 12-muffin tin with paper baking cups or lightly spray each cup with cooking spray.
- Combine oats, flour, baking powder, cinnamon, and salt, in a large bowl and whisk together. Add the brown sugar and stir to combine.
- Using a separate bowl, add applesauce, milk, oil, and egg, blend to combine. Add to oat and flour mixture; stirring until the ingredients become moistened.
- Stir in the cranberries and nuts.
- 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.
- Sprinkle each batter-filled cup with a pinch or two of the remaining two tablespoons of oats and one or two pinchs of coconut palm sugar.
- 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.
KITCHEN NOTES
Nutrition
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(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)
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