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Cranberry Oatmeal Muffins

Prep Time:

10 minutes

Cook Time:

15 minutes





About the Recipe

I love it when I see cranberries pop up in the grocery stores in December. I’m always searching for recipes using fresh cranberries. In my house, everyone is always looking for something to eat in the morning while waiting for the holiday meal and these cranberry muffins make a healthy, nutritious breakfast, all packed into a muffin. They are delicious on non-holiday mornings too, and they also make a great lunchbox snack! If you are breastfeeding, they are packed with oatmeal, which may possibly stimulate your milk production (read more about this in my book!)


1 cup oats (I used old fashioned, but any oats will do)

1 cup whole grain flour (I used freshly milled rye, but any whole grain flour will do)

½ cup non-processed sugar, like sucanat, evaporated cane juice or coconut sugar (brown sugar will work too)

2 tsp baking powder

½ tsp cinnamon

¼ tsp salt

¾ cup milk

¼ cup OJ (I used freshly squeezed and zested the rind to sprinkle on top)

¼ cup olive or avocado oil

1 egg

1 tsp vanilla

¾ cup fresh or frozen cranberries

Orange zest


Preheat oven to 425 degrees F. Line a muffin tin with silicone or paper cups. Combine all dry ingredients and make a well in the center. Combine all wet ingredients, pour into the well and mix just until well combined, then fold in the cranberries. Spoon into the prepared cups until ⅔ - ¾ full and sprinkle the tops with the orange zest. Bake for 20 minutes until the middle springs back, but is still a little moist (they will firm up when they cool).  Enjoy!

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