Everyday muffins, you know the ones you might eat for breakfast, grab for a mid-morning snack or encourage the kids to nom on after school, need to be tasty morsels with goodness built in. These nutty cranberry oat muffins fit the bill.
Moist and delicious, made with whole wheat, large flake oats, walnuts and cranberries along with canola oil, eggs, buttermilk and honey. Tasty ingredients that satisfy and provide a little fibre, vitamins and minerals.
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.
Make a batch and if you don’t have company over for tea, freeze them so they’ll be at their freshest when you enjoy them throughout the week.
Nutty Cranberry Oat Muffin
- 1 cup large flaked oats
- 1 cup buttermilk *
- 1 cup whole wheat flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup honey
- 1/3 cup canola oil
- 1 tsp vanilla extract
- 1 egg
- 2/3 cup sliced frozen cranberries
- 1/4 cup chopped walnuts or sunflower seeds
- 1 Tbsp brown sugar
- 1/2 tsp cinnamon
- 2 Tbsp chopped walnuts
- 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 honey, 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.
Try sour cherries and sunflower seeds - so good!
Bring on the week, we’re ready!
We love these cranberry oat muffins, do you have a favorite every day muffin?
Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this. Getty is a Professional Home Economist, speaker and writer putting good food on tables and agendas. She is the author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, a mom and veggie gardener.