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Cranberry Oatmeal Muffins

Updated: Jan 2

Yesterday was our last day of winter break and after traveling for 10 days and just being go-go-go the entire 2 weeks the kids were out, we decided to lay low.  So we stayed in (it was super cold outside anyway!) and baked!  I have been wanting to use up the dried cranberries I had in my pantry and that’s how these Cranberry Oatmeal Muffins came to be…


The kids of course wanted to help but were less than thrilled about these at first.  I think they were all expecting something with chocolate (there’s no denying they are my children!) but actually my 6-year old kept saying, “these smell SO good!” as we were making them.


And yes, they are SO good!  I made them split one in case they didn’t end up liking them, but I saw my 4-year old grab another off the wire rack a little later on…he thought he was being sneaky.  Only sweetened with pure maple syrup and unsweetened applesauce, so truthfully I’m thrilled that they loved them!  A perfectly wholesome snack for them.


Makes 12 muffins

Cranberry Oatmeal Muffins

1 egg

1/4 cup pure maple syrup

3 tablespoons melted coconut oil

1 cup unsweetened applesauce

1/2 cup skim or almond milk

1 1/4 cup oats

3/4 cup white whole wheat flour

1 1/2 teaspoons cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/3 cup dried cranberries

1/4 cup chopped pecans

Preheat oven to 375 degrees.  Coat a 12-cup muffin pan with non-stick cooking spray and set aside. In the bowl of a stand mixer, combine the egg, maple syrup, coconut oil, applesauce and oats; mix on low to combine.  In a small bowl combine the flour, cinnamon, baking powder, baking soda and salt. Add to the oat mixture and mix until combined.  Add the cranberries and pecans and mix again.

Divide the mixture evenly into the muffin tins, filling about 3/4 of the way full.  Bake for 15-20 or until a toothpick inserted in the center comes out clean.


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