Description
These Cranberry Oatmeal Muffins are a healthier breakfast option featuring whole wheat flour, oats, and minimal oil, making them moist and nutritious.
Ingredients
Units
- 1 2/3 cups (150 g) old-fashioned oats
- 2/3 cup (3 oz) all-purpose flour
- 1/2 cup (2.33 oz) whole wheat flour
- 3/4 cup (135 g) brown sugar
- 2 tsp (10 ml) ground cinnamon
- 1 tsp (5 ml) baking powder
- 1 tsp (5 ml) baking soda
- 3/4 tsp (3.75 ml) salt
- 1 1/2 cups (350 ml) low-fat buttermilk
- 1/4 cup (60 ml) canola oil
- 2 tsp (10 ml) grated lemon rind
- 2 large eggs
- 2 cups (300 g) frozen cranberries, coarsely chopped
- cooking spray
- 2 tbsp (30 ml) turbinado or granulated sugar
Instructions
- Preheat oven to 400°F (200°C). Coat 16 muffin cups (or 12 regular sized and 12 mini sized) with cooking spray.
- Stir oats, flours, brown sugar, cinnamon, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl, combine buttermilk with oil, lemon rind, and eggs. Add to flour mixture, stirring just until moist.
- Gently fold cranberries into the batter and spoon evenly into prepared muffin cups. Sprinkle with 2 tbsp turbinado sugar or granulated sugar.
- Bake for 20 minutes (large muffins) and 12-15 minutes (mini muffins) until muffins spring back when touched lightly in the center. Remove from muffin cups immediately and place on a wire rack to cool.
Notes
- Stir the batter just until combined and no further — overmixing is what turns oat muffins dense in the wrong way.
- The turbinado sugar on top isn’t just for looks — it adds a crunch that contrasts with the soft interior.
- These freeze well wrapped individually, so baking a double batch is worth the extra few minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 15
- Sodium: 200
- Fat: 5
- Carbohydrates: 30
- Fiber: 3
- Protein: 4