Transform your morning routine with these nutritious and delicious apple cranberry oatmeal muffins that combine the wholesome goodness of oats with the natural sweetness of apples and tart cranberries. These guilt-free muffins are perfect for busy mornings, meal prep, or as a healthy snack any time of day.
Ingredients
For 12 standard muffins:
Dry Ingredients
- 1 cup rolled oats (100g / 3.5 oz)
- 80g / 2.8 oz / 1/2 cup dried cranberries
- 80g / 2.8 oz / 3/4 cup almond flakes
- 1-2 tablespoons stevia sweetener (or to taste)
- 1 teaspoon vanilla sugar (or 1/2 teaspoon vanilla extract)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 2 large eggs
- 100ml / 3.4 fl oz / 1/3 cup water
- 2 tablespoons avocado oil, plus extra for greasing
- 2 medium apples (300g / 10.6 oz), peeled and diced
Optional Enhancements
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon honey (optional, for extra sweetness)
Step-by-Step Instructions
Preparation (15 minutes)
Step 1: Preheat your oven to 180°C (160°C fan) / 350°F / Gas Mark 4. Line a 12-cup muffin tin with paper liners or lightly grease with avocado oil to prevent sticking.
Step 2: Wash, peel, and core the apples. Dice them into small, uniform pieces approximately 0.5cm (1/4 inch) in size. Set aside in a bowl to prevent browning.
Step 3: In a large mixing bowl, combine the rolled oats, dried cranberries, almond flakes, stevia sweetener, vanilla sugar, baking powder, and salt. If using cinnamon and nutmeg, add them now. Mix well to distribute all dry ingredients evenly.
Step 4: In a separate bowl, whisk together the eggs, water, and avocado oil until well combined. The mixture should be smooth and uniform.
Mixing and Baking (25 minutes)
Step 5: Add the diced apples to the dry ingredient mixture and toss gently to coat the apple pieces with the oat mixture. This helps prevent the apples from sinking during baking.
Step 6: Pour the wet ingredients over the dry mixture and stir gently with a wooden spoon or spatula until just combined. Avoid overmixing, as this can result in tough muffins. The batter should be thick but moist.
Step 7: Let the mixture rest for 5 minutes to allow the oats to absorb some of the liquid and soften slightly. This creates a better texture in the finished muffins.
Step 8: Using an ice cream scoop or large spoon, divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. The batter should yield exactly 12 muffins.
Step 9: Sprinkle additional almond flakes on top of each muffin for extra crunch and visual appeal. Press them lightly into the batter to help them adhere during baking.
Step 10: Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Step 11: Remove from the oven and let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Nutritional Information
Per muffin (1 of 12):
- Calories: 145
- Protein: 5g
- Carbohydrates: 18g
- Dietary Fiber: 4g
- Fat: 7g
- Sugar: 8g (naturally occurring)
- Sodium: 85mg
- Vitamin E: 15% Daily Value
- Magnesium: 12% Daily Value
- Fiber: 16% Daily Value
Total preparation time: 40 minutes (15 minutes prep + 25 minutes baking) Yield: 12 muffins
These muffins are an excellent source of fiber, healthy fats from almonds and avocado oil, and natural antioxidants from cranberries and apples. They’re naturally lower in sugar compared to traditional muffins while still providing sustained energy.
Recipe Variations and Substitutions
Flavor Variations
Tropical Twist: Replace cranberries with dried pineapple chunks and coconut flakes. Add a pinch of lime zest for brightness.
Berry Medley: Substitute cranberries with a mix of dried blueberries, chopped dried strawberries, and goji berries for varied flavors and colors.
Autumn Spice: Add 1/2 teaspoon pumpkin pie spice, diced pears instead of apples, and chopped walnuts in place of some almond flakes.
Chocolate Chip Version: Include 60g dark chocolate chips and reduce cranberries to 60g for a more indulgent treat that’s still relatively healthy.
Dietary Modifications
Vegan Option: Replace eggs with 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, left to gel for 15 minutes) or 1/2 cup unsweetened applesauce.
Gluten-Free: Use certified gluten-free oats to ensure the recipe is completely gluten-free. The oats naturally provide the binding without additional flour.
Sugar-Free: Omit the stevia and rely on the natural sweetness from apples and cranberries. Add an extra tablespoon of unsweetened applesauce for moisture.
Nut-Free: Replace almond flakes with sunflower seeds, pumpkin seeds, or additional oats. Use a different oil if avoiding tree nuts entirely.
Ingredient Substitutions
Oil Alternatives: Coconut oil (melted), olive oil, or melted butter can replace avocado oil in equal quantities.
Apple Varieties: Honeycrisp, Gala, or Granny Smith apples work well. Granny Smith adds tartness while sweeter varieties contribute more natural sugar.
Oat Options: Quick-cooking oats can be used but will create a less textured final product. Steel-cut oats should be avoided as they won’t soften sufficiently during baking.
Storage and Serving Suggestions
Store these oatmeal muffins in an airtight container at room temperature for up to 4 days. For longer storage, individually wrap muffins and freeze for up to 3 months. Thaw at room temperature or microwave for 30-45 seconds when ready to eat.
These muffins are perfect for grab-and-go breakfasts, lunchbox treats, or afternoon snacks. Serve them warm with a dollop of Greek yogurt, a drizzle of honey, or alongside your morning coffee. They also make excellent gifts when packaged in decorative boxes or bags.
For meal prep, bake a batch on Sunday and portion them for the week ahead. They reheat beautifully in the microwave for 20-30 seconds, bringing back their fresh-baked warmth and aroma.
Frequently Asked Questions
Can I make these muffins larger or mini-sized? Yes, adjust baking time accordingly. For jumbo muffins, bake for 25-30 minutes. For mini muffins, reduce time to 12-15 minutes. Always test with a toothpick to ensure they’re fully baked through the center.
Why do my muffins turn out dense? Dense muffins usually result from overmixing the batter or using too much liquid. Mix just until ingredients are combined, and ensure your measurements are accurate. Also, make sure your baking powder is fresh and active.
Can I prepare the batter ahead of time? While best baked immediately, you can prepare the dry and wet ingredients separately up to 24 hours ahead. Store the dry mixture in an airtight container and the wet ingredients in the refrigerator. Combine just before baking for optimal results.
How do I prevent the fruit from sinking to the bottom? Tossing the diced apples and cranberries with a small amount of the dry oat mixture before adding wet ingredients helps them stay suspended throughout the muffin. Also, avoid overmixing the final batter.
Are these muffins suitable for diabetics? These muffins are lower in sugar than traditional recipes and use natural sweeteners, making them a better option for blood sugar management. However, they still contain natural sugars from fruit. Consult with a healthcare provider about incorporating them into a diabetic meal plan.
These apple cranberry oatmeal muffins prove that healthy baking doesn’t require sacrificing flavor or satisfaction. With their hearty texture, natural sweetness, and nutritious ingredients, they’re a wholesome way to start your day or enjoy as a guilt-free snack. The combination of fiber-rich oats, antioxidant-packed cranberries, and vitamin-rich apples creates a perfectly balanced treat that nourishes your body while satisfying your taste buds.
