HEALTHY, Gluten-Free Oatmeal Cranberry Muffins! The perfect not-too-sweet December snack.
The combination of the tart cranberries, crunchy pecans, and nutty oats is delicious and festive.
The trick with these muffins is giving the oats a quick soak before adding them to the rest of the batter. I soak the oats in applesauce and almond milk for added flavor and natural sweetness. The result is an oatmeal muffin with perfect texture!
These muffins are a welcome sight amongst all the other indulgences of the season. They are just a touch sweet, making them great for breakfast.
These muffins are also a great way to use up fresh cranberries if you have any leftover. You can also use dried cranberries. I recommend making a double batch because they freeze great! I love having healthy muffins on hand for quick, on-the-go breakfasts.Print
I recommend using a 1-to-1 gluten-free baking flour in the these muffins such as Cup-4-Cup, Bob’s Red Mill, or Better Batter. I used Bob’s Red Mill gluten-free 1-to-1 flour. Any gluten-free flour will work in a pinch. I use organic evaporated cane juice in these muffins, but coconut sugar will work if you want to keep them refined-sugar-free.
- 1 cup gluten-free rolled/old fashioned oats
- 1 cup unsweetened applesauce
- 1/2 cup almond milk (or milk of choice)
- 2 eggs
- 2 teaspoons vanilla
- 1/4 cup coconut oil or butter. melted
- 1/3 cup sugar (or coconut sugar)
- 3/4 cup gluten-free 1-to-1 baking flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup chopped pecans (optional)
- 3/4 cup fresh cranberries (or 1/2 cup dried)
- In a bowl, combine the oats, applesauce, and almond milk. Let sit at room temperature for 20-30 minutes. Meanwhile you can combine the sugar, flour, baking powder, baking soda, salt, and cinnamon in another bowl. Preheat the oven to 375F. Line a muffin baking with liners or grease the muffin cups.
- Add the eggs, vanilla, and coconut oil/butter to the oat mixture. Stir to evenly combine. Add the dry ingredients along with the pecans and cranberries and stir until totally combined.
- Scoop into the muffin pan and bake for 17-20 minutes. Let cool in the pan for 5 minutes then transfer to a wire rack to finish cooling. Enjoy!
I highly recommend this brand of muffin liners for gluten-free baked goods. If you are using another brand, you may want to spray the liners with cooking spray before filling them.
I usually make a double-batch of these muffins because they freeze great! Just defrost individually in the microwave for 30 seconds before serving.
More healthy muffins…