30-Minute Cranberry Oatmeal Muffins
These cranberry oatmeal muffins are soft, naturally sweet, and packed with wholesome ingredients like oats, apples, dates, and walnuts. Gluten-free and low in refined sugar, they are a satisfying breakfast or snack option that’s quick to prepare, high in fiber, and perfect for meal prep.
Equipment
- 1 twelve-cup muffin pan
- Paper liners or cooking spray (as needed)
- 1 large mixing bowl
- 1 Small Mixing Bowl
- Measuring Cups and Spoons
- Whisk or fork
- Spatula or wooden spoon
- Cooling Rack
Ingredients
- 1 ½ cups gluten-free all-purpose flour with xanthan gum
- 1 cup quick-cooking gluten-free oats
- 1 tablespoon gluten-free baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup almond milk
- 1 large egg
- ¼ cup olive oil
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1 large apple peeled and diced
- 6 dates pitted and chopped
- ½ cup cranberries
- ½ cup toasted walnuts chopped
Instructions
- Preheat and Prepare Pan: Begin by preheating your oven to 375°F (190°C) to ensure it reaches the correct baking temperature by the time your batter is ready. While the oven warms, prepare a twelve-cup muffin pan by lining each cup with paper liners. If you prefer, lightly coat the cups with cooking spray instead. This prevents sticking and makes cleanup much easier. Lining the pan also ensures your muffins retain their shape and do not lose their delicate texture.
- Mix Dry Ingredients: In a large mixing bowl, combine all your dry ingredients: 1 ½ cups gluten-free all-purpose flour (with xanthan gum), 1 cup gluten-free quick-cooking oats, 1 tablespoon baking powder, 1 teaspoon ground cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon salt. Whisk these ingredients together gently until they are evenly distributed.This ensures that the rising agents, spices, and flour are thoroughly blended, which will help your muffins bake evenly and develop a consistent texture.
- Combine Wet Ingredients: In a separate, smaller bowl, prepare the wet mixture. Whisk together 1 cup almond milk, 1 large egg, ¼ cup olive oil, ¼ cup maple syrup, and 1 teaspoon vanilla extract until fully combined. The mixture should be smooth and uniform, with the egg completely incorporated. Mixing the wet ingredients separately from the dry ensures the muffins will be tender and prevents overworking the batter, which could make them dense.
- Incorporate Wet and Dry Mixtures: Create a well in the center of your dry ingredients and pour in the wet mixture. Using a spatula or wooden spoon, gently fold the wet and dry ingredients together. Stir only until the flour is moistened. Be careful not to overmix; a few small lumps are perfectly fine. Overmixing can develop gluten (even in gluten-free blends) and result in tougher muffins, so patience here is key.
- Add Fruits and Nuts: Once the batter is just combined, fold in 1 large diced apple, 6 chopped dates, ½ cup cranberries, and ½ cup toasted walnuts. Gently distribute these add-ins throughout the batter, ensuring each muffin will have a balanced mix of sweet, tart, and crunchy elements. Take care to fold lightly so that the batter remains airy.
- Portion Batter into Pan: Using an ice cream scoop or large spoon, evenly portion the batter into the prepared muffin pan cups. Fill each cup about three-quarters full to allow space for the muffins to rise without spilling over. Even portioning ensures consistent baking and a uniform look, so take your time to distribute the batter carefully.
- Bake the Muffins: Place the muffin pan in the center of your preheated oven and bake for 20 minutes. For even baking, rotate the pan halfway through the baking time, as many ovens have hotter spots toward the back. The muffins are done when a toothpick inserted into the center comes out clean or with just a few crumbs clinging to it. The tops should be lightly golden and springy to the touch.
- Cool in Pan: After baking, remove the muffins from the oven and allow them to cool in the pan for five minutes. This short cooling period helps the muffins set slightly, making them easier to remove from the pan without breaking. Be gentle when handling the paper liners or lifting the muffins.
- Transfer to Cooling Rack: Carefully transfer the muffins from the pan to a wire cooling rack to cool completely. Cooling on a rack prevents the bottoms from becoming soggy and preserves the muffins’ soft, fluffy texture. Let them cool fully before storing or serving to ensure the flavors have time to meld and the texture remains perfect.
- Storage and Meal Prep: Once completely cooled, store the muffins in an airtight container at room temperature for up to two days. For longer storage, you can freeze them: place the muffins on a tray until firm, then transfer to a freezer-safe container or wrap individually. Frozen muffins can be thawed at room temperature or gently warmed in the microwave for a quick breakfast or snack.
Notes
- Naturally sweetened and gluten-free, perfect for breakfast or snacks.
- Packed with fiber from oats and fruits, and healthy fats from walnuts and olive oil.
- Always use the Muffin Method: mix wet and dry ingredients separately for a tender texture.
- Avoid overmixing; a few small lumps in the batter are normal.
- Use an ice cream scoop for evenly sized muffins.
- Allow muffins to cool completely on a wire rack before storing or serving.