Best 6 Oatmeal Cranberry Muffins Recipes

CRANBERRY-OATMEAL MUFFINS WITH APPLESAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Combine applesauce, oil, orange juice, egg, and vanilla extract in a large bowl; mix well.
• Combine whole wheat flour, all-purpose flour, oats, brown sugar, white sugar, cinnamon, baking soda, and salt in another bowl. Add dry mix to wet mix, stirring just until moistened. Gently fold in cranberries; do not overmix. Divide batter evenly between the prepared muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed and muffins are light golden brown, 15 to 25 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

OATMEAL CRANBERRY APPLESAUCE MUFFINS

Steps:

• Preheat oven to 375 degrees.
• In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon.
• In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture and dried cranberries.
• Stir until just moist.
• Fill muffin cups 2/3 full, adding a tsp of cranberry sauce in the middle of each cup.
• Bake for 16-18 minutes.

CRANBERRY OATMEAL MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or spray with cooking spray.
• Mix flour, oats, brown sugar, wheat germ, white sugar, salt, baking powder, baking soda, ginger, and cloves together in a bowl; stir in orange zest. Stir in yogurt, oil, egg, and orange juice. Stir in chopped cranberries.
• Divide muffin mixture evenly between the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

OATMEAL-CRANBERRY MUFFINS

Steps:

• Heat oven to 400°. Pour buttermilk over oats in small bowl. Line 12 medium muffin cups, 2 1/2 x 1 1/4 inches, with paper baking cups.
• Mix brown sugar, oil and egg product in large bowl. Stir in flour, flaxseed, baking powder, salt and cinnamon just until flour is moistened. Stir in oat mixture. Fold in cranberries. . Divide batter evenly among muffin cups (about 3/4 full).
• Bake 20 to 25 minutes or until tootbpick inserted in center comes out clean. Immediately remove from pan. Serve warm.

CRANBERRY-PISTACHIO OATMEAL MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners or spray with cooking spray.
• Combine rolled oats, brown sugar, baking powder, and salt in a large mixing bowl and mix well.
• Combine applesauce, milk, eggs, butter, and vanilla extract in another bowl; whisk until thoroughly combined. Pour into dry ingredients and mix thoroughly.
• Scoop batter into prepared muffin tin almost to the top. Top with pistachios and cranberries.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.

CRANBERRY OATMEAL MUFFINS

Steps:

• 1. Preheat the oven to 400°F. Spray 12 standard muffin pan cups with cooking spray or line with paper liners. 2. Combine the old-fashioned rolled oats and the milk in a small saucepan. Bring the mixture just to a boil, remove from the heat and stir in the butter until melted. Set aside to cool. 3. Combine the flour, sugar, baking powder, baking soda and salt in a large bowl and whisk to blend. 4. Add the eggs to the cooled oat mixture, stirring until blended. Add the oat mixture to the flour mixture, and stir just until blended. Stir in the cranberries and nuts. Do not over mix. 5. Spoon the batter into the prepared muffin pan cups. Bake 20 to 25 minutes, or until a toothpick inserted in to the center comes out clean. Set pan on a wire rack and let cool 5 minutes. Remove muffins from the pan and set on rack to cool.