Cranberry Oat Muffins – A Perfect Snack Food

These cranberry oat muffins are is a perfect everyday muffin – the ones you might eat for breakfast, grab for a mid-morning snack, pack for lunch and encourage the kids to eat after school (use seeds for nut free environments). They’re super tasty and filled with nutrient rich ingredients like cranberries, walnuts, oats and whole wheat. These nutty cranberry muffins are a win all around.

Also read: Berry & Lemon Muffins, Seedy Rhubarb Oat Muffins, Saskatoon Lemon & Zucchini Muffins

Moist and delicious, made with whole wheat, large flake oats, walnuts and cranberries .Tasty ingredients that satisfy hunger and provide fibre, vitamins and minerals. That’s why homemade is best!

This recipe makes 12 nice, homemade sized muffins – not the gargantuan sized muffins you buy from large retailers or coffee shops. Just enough to hit the spot.

Are Muffins a Healthy Snack?

I think it’s a stretch to consider most store bought or restaurant bought muffins as healthy. They’re typically high in sugar, unhealthy fats, artificial flavors and preservatives. And they’re usually very large. Eat one of these muffins as your afternoon work snack, and you’re bound to feel sleepy soon after.

Even homemade muffins or organic, gluten-free super food muffins from a local coffee house may not be what you’re looking for in a healthy snack. Which of course begs the question – what exactly are you looking for in a healthy snack?  Once you’ve narrowed that down, look at the ingredient list and nutrition panel to help you decide what’s a good fit for you. If you’re baking your own muffins, it’s much easier to control what goes in your muffin.

For me healthy snacks offer a combination of food groups, are low (or lower than most) in sugar and fat and are just the right size to satisfy a particular craving, usually sweet or salty. These muffins fit the bill for me.

Here are some more of my favorite snacks.

Using Whole Wheat Flour in Muffins

Using whole wheat flour in muffins is a great way to add nutritional value and a nutty flavor to your baked goods. Here are some tried-and-true tips to ensure your whole wheat muffins are not only nutritious but also irresistibly delicious.

1. The Right Blend:

Using just whole wheat flour, wouldn’t be very tasty. Too much whole wheat can make a dry, tough, chewy muffin. Finding the right balance between whole wheat flour and all-purpose flour or, as the case in this recipe, a blend of whole wheat and oats, is key. If you’re adjusting your own recipes start with a mix of 2/3 all-purpose and 1/3 whole wheat to start.

If you don’t have whole wheat flour on hand, here are some options for this muffin recipe:

• instead of 1 cup whole wheat flour use 1 cup + 3 Tbsp of all purpose flour
• instead of 1 cup whole wheat flour use 1 cup all purpose flour + 2 Tbsp ground flax seed (flax meal)
• instead of 1 cup whole wheat flour use 3/4 cup all purpose flour + 2 Tbsp wheat germ + 2 Tbsp wheat bran

2. Moisture Matters

Whole wheat flour tends to absorb more liquid than all-purpose flour, so it’s essential to adjust the moisture content in your recipe. If your batter seems too thick, consider adding a bit more liquid, such as milk or a non-dairy alternative, until you achieve a smooth consistency. In this recipe, using brown sugar or honey instead of granulated sugar helps control moisture.

3. Sweetness Harmony

Whole wheat flour can impart a subtle sweetness, which means you might not need as much added sugar in your muffin recipe. Experiment with reducing the sugar content slightly while letting the natural flavors of the whole wheat shine through.

4. Mix-ins Magic

Enhance the texture and flavor of your whole wheat muffins with delightful mix-ins. Whether it’s fresh berries, chopped nuts, or dark chocolate chips, the added ingredients not only contribute to taste but also complement the nutty notes of the whole wheat flour.

5. Don’t Overmix

To achieve light and tender muffins, avoid overmixing the batter. Overmixing can lead to gluten development, resulting in a denser texture. Gently fold the wet and dry ingredients together until just combined for muffins that melt in your mouth. Of course, this is true whether you use whole wheat or not – just a reminder!

Recipe for Cranberry Oat Muffins

Print Recipe

5 from 5 votes

Nutty Cranberry Oat Muffin

An everyday muffin you can enjoy for breakfast or snack. We love the tartness of cranberries in this recipe, but you could use just about any fruit.

Prep : 10 minutes mins

Cook : 18 minutes mins

Total Time: 28 minutes mins

Servings: 12 muffins

Author: Getty Stewart

Ingredients

• 1 cup large flaked oats
• 1 cup buttermilk * see note
• 1 cup whole wheat flour** see note
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup brown sugar or honey
• 1/3 cup canola oil
• 1 tsp vanilla extract
• 1 egg
• 2/3 cup sliced fresh or frozen cranberries
• 1/4 cup chopped walnuts or sunflower seeds

Topping

• 1/2 tsp cinnamon
• 2 Tbsp chopped walnuts

Instructions

• Preheat oven to 375°F (190°C). Lightly grease a muffin pan or line with papers.
• In large bowl, mix oats and buttermilk*; let stand for 15 minutes.
• In separate large bowl, mix flour, baking powder, baking soda, cinnamon and salt.
• Mix brown sugar oil, vanilla and egg with oats.
• Stir wet ingredients into dry ingredients until just combined. Add cranberries and walnuts.
• Spoon into muffin pan.
• Combine topping ingredients and sprinkle on muffins.
• Bake for 15 to 17 minutes until tops are firm to touch.

Video

Notes

*To make a substitute for buttermilk place 1 Tbsp of lemon juice in a measuring cup. Add enough milk to make 1 cup; let sit for 5 minutes.

**If using all-purpose flour, use 1 cup and 3 Tbsp of all purpose flour or for even more fibre add 1 cup all purpose flour and 2 Tbsp ground flax.

Summer time option: Try sour cherries and sunflower seeds – so good!

 

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Nutrition Facts (per serving)

Calories: 182kcal | Carbohydrates: 20g | Protein: 3g | Fat: 11g | Sodium: 180mg | Fiber: 2g | Sugar: 11g | Iron: 1mg

Course: baking

Cuisine: American

Keyword: cranberries, fibre, oats, walnuts

Bring on the week, we’re ready!

We love these cranberry oat muffins, do you have a favorite every day muffin?

Select, store and serve seasonal food for everyday cooking with Getty. Getty is a food educator and Professional Home Economist, who loves sharing tips and recipes following the seasons from her Canadian kitchen. Sign up to get seasonal tips and recipes delivered to your inbox. Learn more about Getty or check out her books and pdf guides.