Healthy Oatmeal Cranberry Muffins Recipes

CRANBERRY OAT MUFFINS

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, beat the egg, milk, banana and oil. Stir into dry ingredients just until moistened. Stir in cranberries and pecans. , Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 14-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

OATMEAL CRANBERRY MUFFINS

Steps:

• Preheat oven to 400.
• In medium mixing bowl, combine flour, baking powder, sugar and oats.
• Stir in cranberries and walnuts.
• In separate mixing bowl, combine eggs, buttermilk, oil and vanilla.
• Add liquid ingredients to dry ingredients and stir until just combined.
• Pour batter into greased muffin tin. (Batter will be thick.)
• Bake for 20 minutes. Enjoy!

CRANBERRY OATMEAL MUFFINS

Steps:

• Preheat oven to 400 degrees F.
• Soak oats in yogurt or sourcream just enough to make it moist.
• Sift dry ingredients (flour, salt, baking powder & baking soda) into a bowl.
• In a separate bowl, add oil, sugars, and egg.
• Beat until well blended.
• Gradually fold in dry ingredients.
• Add chopped cranberries and orange zest.
• Put in greased muffin tins.
• Bake for 20 minutes.

HEALTHY OATMEAL CRANBERRY MUFFINS

Steps:

• Preheat oven to 375F and grease or line with papers a 6 cup muffin tin.
• Combine baking mix, oatmeal, brown sugar, & cinnamon in a medium mixing bowl.
• Combine egg, oil and milk in a separate mixing bowl.
• Add egg mixture to dry ingredients, mixing just until the dry ingredients are moist.
• Fill each muffin cup 1/3 full with batter then spoon 1/2 tablespoon cranberry sauce into the center of each cup (be careful not to get in near the edges).
• Top with enough batter to cover the sauce.
• Bake for 20-25 minutes or until golden brown (do not overbake).
• Cool slightly before removing from pan.

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.