Oatmeal Cranberry Muffins
Perfect muffins for mornings on the go! Easy and quick to make and the added whole wheat, dried cranberries and walnuts makes them a bit of a healthy choice. So, grab a muffin and get your day going!
Equipment
- 2 mixing bowls
- 1 12 count baking pan
Ingredients
- 2 cups whole wheat flour
- ⅔ cup whole rolled oats
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1⅓ cups unsweetened applesauce room temperature
- 2 large eggs room temperature
- ⅓ cup canola oil
- ⅓ cup pure maple syrup
- ⅓ cup milk
- 1 teaspoon vanilla
- ½ cup dried cranberries
- ½ cup walnuts chopped
Instructions
- Preheat oven to 425℉
- Combine in mixing bowl: flour, oats, cinnamon, baking soda, baking powder, salt mix together and set aside.
- Combine in a mixing bowl: unsweetened applesauce, eggs, vanilla, canola oil, milk and maple syrup. Mix together
- Pour dry ingredients into the wet ingredients and mix together well. Fold in cranberries and walnuts.
- Line muffin tin with papers and fill ¾ full adding extra cranberry and walnuts on top.
- Bake at 425 degrees for the first 5 minutes and leaving them in the oven and reduce to 350 degrees for 14-16 minutes.
Video
Notes
No electric mixer is needed for this recipe
Canola oil can be substituted with vegetable oil.