Ingredients
Equipment
Nutrition
Method
- 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
[1] Or substitute Maple Sugar
Personal Notes
Tried this recipe?
Please consider Leaving a Review!This recipe may contain affiliate links. For more information, visit our Affiliate Disclosure.
