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