Cranberry Orange Oatmeal Muffins

This recipe has all the heart eyes from me! These cranberry orange oatmeal muffins are a simple, healthy treat so many reasons. Scroll down to find the recipe and remember to pin it to make again!

Traditional all-purpose flour is highly processed and empty calories, so subbing oatmeal in place of flour is a great way to make these richer in fiber. Bonus points if you’re a breastfeeding mama, oats are a natural milk booster! We also use this gluten-free flour in baking sometimes too. It’s nice because it’s a 1:1 ratio swap in ANY recipe that calls for all purpose flour.

Can I make these ahead of time and freeze them?

YES! Muffins are perfect for making ahead of time and freezing in big batches. Especially if you’re a fan of grab and go breakfasts, or have a nursing newborn and need food you can eat with one hand 😉

I recommend individually wrapping each muffin in parchment paper and aluminum foil, then storing in an airtight container or gallon ziplock bag in the freezer.

These will stay fresh for three months if you store them correctly! Bake once, eat for a long time.

Are you a breastfeeding mama?

Just add 1/4 cup brewer’s yeast to the dry ingredients to turn these into lactation muffins.

Ready to get baking? Let’s make some cranberry orange oatmeal muffins, mama!

Yield: 12

Cranberry Orange Oatmeal Muffins

Print

These orange cranberry muffins are the perfect make ahead breakfast or snack, but taste just as delicious fresh from the oven! Healthy snacking with oatmeal instead of white flour and nutrient packed cranberries.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 2 cups fresh, whole cranberries
• 2 large eggs
• 2 cups oat flour
• 1/3 cup coconut oil, melted
• 1/2 cup rolled oats
• 1/3 cup local honey
• 1 1/2 tbsp baking powder
• 1 1/2 tsp pure vanilla extract
• 1 tsp baking soda
• 1/2 tsp salt
• Zest from 1 medium orange

Instructions

1.Preheat your oven to 350 degrees Fahrenheit. Grease or line a 12 cup muffin tin.
2.Blend together the orange zest with the honey, melted coconut oil, eggs, and vanilla extract.
3.In a separate bowl, whisk the oat flour with baking soda, powder, salt, and oats.
4.Combine the wet and dry ingredients until incorporated. Be careful not to overmix!
5.Fold in those beautiful whole cranberries.
6.Divide batter evenly, filling cups just to the top. Bake for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
7.Cool the muffin tin on a wire rack for 10 minutes. Enjoy your muffins!

Notes

To make your own oat flour, simply blend rolled oats in your blender or food processor. Easy!

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 180Total Fat: 8.1gSaturated Fat: 5.8gCholesterol: 31mgSodium: 215mgCarbohydrates: 23.3gFiber: 2.7gSugar: 8.6gProtein: 3.5g

If you’re looking for more healthy recipe ideas, check these out:

Southwestern Breakfast Skillet

Gluten-free Lemon Blueberry Muffins

Nourishing Make-Ahead Postpartum Freezer Meals

Best Milk Boosting Recipes