Gluten free: healthy oatmeal cranberry muffins
Ingredients
- 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)
Method
- 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!
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Recipe Info
Tip: I usually make a double-batch of these muffins because they freeze great! Just defrost individually in the microwave for 30 seconds before serving.