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 Time10 minutesmins
Cook Time18 minutesmins
Total Time28 minutesmins
Course: baking
Cuisine: American
Keyword: cranberries, fibre, oats, walnuts
Servings: 12muffins
Calories: 182kcal
Author: Getty Stewart
Ingredients
1cuplarge flaked oats
1cupbuttermilk *see note
1cupwhole wheat flour**see note
1 1/2tspbaking powder
1/2tspbaking soda
1tspcinnamon
1/4tspsalt
1/2cupbrown sugaror honey
1/3cupcanola oil
1tspvanilla extract
1egg
2/3cupsliced fresh or frozen cranberries
1/4cupchopped walnuts or sunflower seeds
Topping
1/2tspcinnamon
2Tbspchopped 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!