Healthy Cranberry Oatmeal Muffins Recipe (Gluten Free)

POSTED ON

January 14, 2022

This healthy cranberry oatmeal muffins recipe is slightly sweet, naturally gluten free, and both kid and adult approved for the perfect seasonal breakfast.

Healthy Cranberry Oatmeal Muffins Recipe

Healthy Cranberry Oatmeal Muffins

I am also looking for new breakfast ideas in our house, and muffins are one of my favorites for a simple, healthy breakfast that can easily be taken on the go if needed. But since so many muffin recipes contain a lot of refined flour and sugar, I really wanted to create a healthy and fiber rich gluten free muffin that was slightly sweet, and ideal for a family friendly breakfast.

These healthy cranberry oatmeal muffins are one of my favorite muffins I have ever created and the whole family loves them! They are naturally gluten free thanks to the gluten free oatmeal we used for the base, and are naturally sweetened with honey. The oatmeal crumble topping gives them just the perfect amount of crunch and sweetness that they really will remind you of a bakery style muffin.

Ingredients You Need For These Healthy Cranberry Oatmeal Muffins

For these healthy cranberry oatmeal muffins you will need the following ingredients, most of which you should have in your pantry already:

Muffin Ingredients

  • 1.5 cup gluten free oat flour
  • 1/2 cup almond flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 lemon (zest)
  • 1.5 cup chopped cranberries
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 2 eggs
  • 1/3 cup coconut oil
  • 1/4 cup cashew milk
  • 1/2 cup honey

Topping Ingredients

  • 1/4 cup oats
  • 1/4 cup chopped dried cranberries
  • 1/4 cup coconut sugar
  • 2 tablespoons coconut oil (melted)
  • 1/2 tsp cinnamon
Healthy Cranberry Oatmeal Muffins Recipe

How To Make Cranberry Oatmeal Muffins

I don’t have time for complicated baking recipes these days, and these cranberry oatmeal muffins really are super simple to whip up, making them perfect for busy moms. I also love making a big batch of these cranberry oatmeal muffins and then freezing them for an easy breakfast or snack option when we don’t have much prepared in the house.

  1. Preheat oven to 350 degrees F
  2. In a large mixing bowl combine honey, cashew milk, lemon zest, coconut oil, eggs, and vanilla.
  3. Next, in a medium size mixing bowl combine the oat flour, almond flour, baking powder and soda, cinnamon, and salt
  4. Whisk dry ingredients well until no clumps are visible.
  5. Next, slowly pour the dry ingredients into the wet ingredients, mixing with a spoon as you go.
  6. Once dry ingredients have been mixed well into the wet ingredients gently fold the cranberries into the mixture.
  7. Grease a muffin tin with coconut oil and then pour the muffin batter into the cupcake tins 3/4 of the way full.
  8. Taking a separate mixing bowl combine all topping ingredients and lightly sprinkle the top of each muffin with the oat crumble topping.
  9. Place muffins in the preheat oven and bake for roughly 25 minutes.
  10. Once baked, remove from oven and allow to cool entirely before serving.

Tips For Making The Best Cranberry Oatmeal Muffins

Don’t Over Bake

Make sure to test your muffins between 20-25 minutes to make sure you don’t over bake them. Remember that they will continue to bake slightly as they cool so if you check your cranberry oatmeal muffins and a toothpick comes out clean then it is time for them to come out of the oven.

Make Your Own Oat Flour

Gluten free oat flour is kind of expensive to buy in pre-made bags from the store but it is really easy to make. I recommend starting to buy whole gluten free rolled oats and then simply pulverize them into a fine flour using a high speed blender or food processor.

Make An Extra Batch To Freeze

These cranberry oatmeal muffins freeze really well so make an additional batch and pop them in the freezer where they will keep for a few months.

Sub Cranberries For Other Chopped Fruit

If cranberries aren’t in season or you can’t find fresh cranberries in stores near you, you can also make these muffins with chopped apple, pear, or blueberries. You can also substitute the dried cranberries for raisins or nuts if you prefer.

Healthy Cranberry Oatmeal Muffins Recipe
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Healthy Cranberry Oatmeal Muffins Recipe

Healthy Cranberry Oatmeal Muffins Recipe

  • Author: Megan Faletra
  • Prep Time: 15 min
  • Cook Time: 25 min
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Diet: Gluten Free

Description

This healthy cranberry oatmeal muffins recipe is slightly sweet, naturally gluten free, and both kid and adult approved for the perfect seasonal breakfast.


Ingredients

Units Scale

Muffin Ingredients

  • 1.5 cup gluten free oat flour
  • 1/2 cup almond flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 lemon (zest)
  • 1.5 cup chopped cranberries
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 2 eggs
  • 1/3 cup coconut oil
  • 1/4 cup cashew milk
  • 1/2 cup honey

Topping Ingredients

  • 1/4 cup oats
  • 1/4 cup chopped dried cranberries
  • 1/4 cup coconut sugar
  • 2 tablespoons coconut oil (melted)
  • 1/2 tsp cinnamon

Instructions

  1. Preheat oven to 350 degrees F
  2. In a large mixing bowl combine honey, cashew milk, lemon zest, coconut oil, eggs, and vanilla.
  3. Next, in a medium size mixing bowl combine the oat flour, almond flour, baking powder and soda, cinnamon, and salt
  4. Whisk dry ingredients well until no clumps are visible.
  5. Next, slowly pour the dry ingredients into the wet ingredients, mixing with a spoon as you go.
  6. Once dry ingredients have been mixed well into the wet ingredients gently fold the cranberries into the mixture.
  7. Grease a muffin tin with coconut oil and then pour the muffin batter into the cupcake tins 3/4 of the way full.
  8. Taking a separate mixing bowl combine all topping ingredients and lightly sprinkle the top of each muffin with the oat crumble topping.
  9. Place muffins in the preheat oven and bake for roughly 25 minutes.
  10. Once baked, remove from oven and allow to cool entirely before serving.

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Meet Meg
Mom to a happy baby girl, and registered dietitian specializing in prenatal, postpartum, and infant wellness. My passion for supporting moms and babies began more than a decade ago, but nothing made me more committed to helping moms and babies thrive than going through my own pregnancy and postpartum journey.

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