Cranberry Apple Oatmeal Muffins

Cranberry Apple MuffinsLately I’ve been getting a bit bored with my usual oatmeal every morning. And oatmeal is not easy to eat when you’re rushing out the door to get to work on time. Generally I’m a staunch advocate of not eating in the car, but breakfast is an exception. As long as it’s homemade, I don’t feel too guilty. So instead of trying to scarf my oatmeal at red lights, I created these oatmeal muffins! Muffins are much more portable than oatmeal, and not susceptible to hardening over time, in case I need to counsel a few clients and then eat my breakfast, ha!

Originally I planned to make cinnamon apple muffins, but then a friend brought over a batch of botched candied cranberries (say that five times fast) and I  knew I had to use those as well! The cranberries added a burst of flavor with a little tang which I really enjoy. This recipe is inspired by a Cooking Light recipe for blueberry muffins.  P1180416

Fill the muffin tins almost to the top for a nice dome-shaped muffin
Fill the muffin tins almost to the top for a nice dome-shaped muffin


Seeing as most store-bought muffins are really cupcakes in disguise, I knew if I wanted to feel good about eating a muffin for breakfast I would have to make it myself. These muffins have whole grains and fruit, two requirements for a healthy breakfast. They are also not loaded with  sugar and have zero trans fat.  At only 190 calories per muffin you can totally eat two, or perhaps one muffin and one egg for a little extra protein. apple cranberry muffins


3.0 from 1 reviews
Cranberry Apple Oatmeal Muffins
Prep time
Cook time
Total time
Serves: 16
  • 1⅔ cup quick-cooking oats
  • 1¼ cups AP flour
  • ¾ cup packed light brown sugar
  • 2 tsp. ground cinnamon
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ¾ tsp. salt
  • 1½ cups reduced fat buttermilk
  • ¼ cup canola oil
  • 2 tsp grated Cutie Orange rind
  • 2 large eggs
  • 1 diced green apple
  • 1 cup roughly chopped cranberries
  1. Preheat oven to 400 F
  2. Place oats in a food processor; pulse 5 times or until oats resemble coarse meal. Place in a large bowl.
  3. Spoon flour into measuring cups. Add flour and next 5 ingredients (through salt) to oats. Stir well. Make a well in center of mixture.
  4. Combine buttermilk and next three ingredients. Add to flour mixture; stir until moistened.
  5. Fold in diced apples and cranberries. Spoon batter into 16 muffin cups coated with cooking spray.
  6. Bake at 400 F for 20-25 minutes. Remove from pans immediately and cool on a wire rack.

6 thoughts on “Cranberry Apple Oatmeal Muffins

  1. Your pictures show a pan of prepared cranberries, but your description doesn’t say anything about what you did with them, other then add them and the chopped apples to the mix. Can you elaborate if there’s some additional step, or did you just add them directly as they are? Thanks!

    1. If you use fresh cranberries you need to boil them first and add sugar (sorry I can’t remember how much exactly) You could use dried cranberries to make it easier.

  2. I made these and they turned out great! I admit I didn’t grind the oats before but used them whole. I put about 2 tbsp hemp hearts in the batter. I also made a little mix of sunflower seeds, chia seeds and roasted buckwheat seeds and sprinkled it on the top before baking the muffins for crunch. Thanks for the recipe, I’ll definitely make again!

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