This delicious Cranberry Oatmeal Muffin recipe is easy to make, and it’s a great combination of tart cranberries with sweet apples.

What makes this OATMEAL MUFFIN RECIPE so good?

  • Oats make these delicious muffins healthy and delicious. Oats are high in fiber, vitamins, minerals, and more protein than other grains.
  • This muffin recipe does not contain any added sugar. It’s instead sweetened naturally with dates and maple syrup.
  • These muffins can be ready to bake in ten minutes. They also take just 20 minutes to bake, so they’re a quick and easy way to enjoy a healthy, delicious breakfast or snack.
  • These cookies will make your house smell incredible.
  • These apple cranberry oatmeal muffins are gluten- and dairy-free so everyone can enjoy them.
  • These healthy cranberry oatmeal muffins freeze well, making them great for breakfast preparation.

Here’s what you need to do to make the recipe.

  • Cranberries – I use fresh cranberries, but dried cranberries are also available. Tip: Buy whole cranberries during cranberry season and freeze them. They are usually found in grocery stores during the holiday season.
  • Dates – I used Medjool dates for this recipe, but you can use any other date. You can either buy pitted dates or pit them yourself.
  • Apple – Any apple variety can be used. The tartness and sweetness of the apple varieties will affect the outcome. This sugar-free recipe was made with an ambrosia Apple.
  • I love to toast walnuts (read on to learn how to toast). Although you can skip this step, it enhances the flavor and texture of the walnuts. This improves the texture and taste of your baking.
    • Oats – Use quick or rolled oatmeal. This recipe will not work with steel-cut, instant, or steel-cut oats. Oats are naturally gluten-free but are processed in facilities that also process wheat. If gluten is a concern, only buy certified gluten-free oats.
    • Flour – I use a one-to-one ratio of gluten-free flour mixed with xanthan. You can also use whole wheat flour or all-purpose flour if gluten is not an issue.
    • Cinnamon, Nutmeg, Baking Powder, Salt
    • I used almond milk, but any other milk, dairy or not, will work equally well.
    • Oil – This recipe uses olive oil to add fruitiness to fruity muffins. Vegetable oil is also possible.
    • Egg: Use a large egg. The egg and all other ingredients should be at room temperature for the best results. How to Quickly Bring Butter, Eggs, and Dairy to Room Temperature
    • Maple Syrup – If you can, get the real deal. Pancake syrup is corn syrup with artificial flavoring and color. It is not meant to be used in place of maple syrup.

HOW TO TOAST WALNUTS

  • Toast the walnuts for the best taste and crunch. It is straightforward and takes no time at all. The oven or a skillet can be used to toast the nuts. The stovetop works well for small quantities of nuts like the 1/2 cup I used in this recipe.
  • Toast nuts on the stove by heating a skillet on medium heat. Place the nuts in one layer on the pan. The nuts are naturally rich in fat, so you don’t need any oil. To prevent them from burning, stir or shake the pan. Heat the nuts until they are fragrant and toasty, approximately 5 minutes.
  • Preheat oven to 350°F. Bake the walnuts in one layer on a baking tray for 6 to 7 minutes, stirring once or twice.
  • Both toasting methods require that you keep an eye on them. Nuts can quickly burn. To prevent them from burning, transfer the nuts to a plate immediately.

HOW TO MAKE THESE TASTY MUFFINS STEP BY STEP

  • Muffins almost always use the same recipe, The Muffin Method. This is no exception.
    1. Combine the flour, baking powder, and cinnamon in a large bowl.
    2. Whisk the milk, maple syrup, and egg in a separate bowl.
    3. Add the wet ingredients to the dry ingredients along with any additional ingredients.
    4. Mix all ingredients in a few seconds.
    5. Stirring the batter should only be enough to moisten it. Stay undermixed.
    6. Fill muffin tin.

TIPS TO PERFECT MUFFINS

      • Use a 1:1 all-purpose flour if gluten is not an issue.
      • Xanthan Gum is required for a gluten-free flour blend. You can also add 1/4 teaspoon of xanthan gum to each cup of flour if it does not.
      • You can bake at high altitudes by adding a tablespoon of lemon juice to the milk. Let it sit for between 2 and 5 minutes.
      • Use the Muffin Method as outlined above. Always separate the dry and wet ingredients.
      • Don’t over-mix. This must be stressed more.
      • Before baking, combine the dry and wet ingredients. Make the muffin batter as soon as possible.
      • Line the muffin pan using a paper liner. Greasing is unnecessary. Lining your muffin pan will prevent baked muffins from sticking to the pan, make cleanup much easier, and prolong the life of your pans.
      • You can use an ice cream scoop to fill your muffin pans to make evenly-sized muffins.
      • Let the muffins cool in the pan for five minutes, then transfer them to a rack to cool completely.
      • Once they have cooled, store the muffins in an airtight container in one layer. You can also use a paper towel to separate layers. Delicious muffins can be kept at room temperature for up to 2 days and in the refrigerator for up to 7 days.
      • Recycle cranberries for my Grand Marnier Cranberry Sauce.

INGREDIENT VARIATIONS OF OATMEAL MUFFINS

  1. You can add any ingredients to your oatmeal muffin base if it has the basic recipe. Instead of:
      • Dates – Raisins or Diced Prunes
      • Cranberries – Dried cherries, strawberries, or apricots
      • Walnuts – Pecans or cashews or slivered and almonds
      • Apple – Pear or grated carrot

RECIPE

Ingredients

        • 1 1/2 cups all-purpose gluten-free flour with xanthan gum
        • 1 cup quick-cooking oats gluten-free
        • One tablespoon of baking powder gluten-free
        • One teaspoon cinnamon
        • 1/4 teaspoon of nutmeg
        • 1/4 teaspoon salt
        • 1 cup almond milk
        • One egg large
        • 1/4 cup olive oil
        • 1/4 cup maple syrup
        • One teaspoon of vanilla extract
        • One large apple, peeled and diced
        • Six dates pitted, chopped.
        • 1/2 cup cranberries
        • 1/2 cup chopped toasted walnuts

Instructions

        • Preheat oven to 375°F
        • Use cooking spray or paper liners to line a 12-cup muffin pan.
        • Combine the flour, oats, and baking powder in a large bowl. Add cinnamon, nutmeg, and salt.
        • Mix the milk, egg yolk, olive oil, and maple syrup in a small bowl.
        • Mix the milk mixture with the flour mixture.
        • Add the dates, walnuts, apples, and cranberries
        • Mix until the dry ingredients are well combined.
        • Put the batter in prepared muffin cups.
        • Bake for 20 minutes in the middle of the oven.
        • Allow the muffins to cool in the pan for 5 minutes, then transfer them to a rack to cool completely.
        • Keep at room temperature for up to two days in an airtight container