Cranberry oatmeal muffins

Cranberry oatmeal muffins

9 ratings

Nadine and Jörg, eat this!

www.eat-this.org

„These breakfast muffins are not only a delicious breakfast but also a perfect snack to go.“

Difficulty

Easy 👌
10
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-12+
3 tbsp
dried cranberries (divided)
265 g
rolled oats (gluten-free, divided)
2 tsp
baking powder
1 tsp
cinnamon
3 tbsp
poppy seeds (divided)
3 tbsp
pumpkin seeds (divided)
2
bananas (over-ripe)
250 ml
almond milk
80 g
rapeseed oil (neural, cold-pressed)
Metric
Imperial
  • 3 tbsp dried cranberries (divided)
  • 265 g rolled oats (gluten-free, divided)
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 3 tbsp poppy seeds (divided)
  • 3 tbsp pumpkin seeds (divided)
  • 2  bananas (over-ripe)
  • 250 ml almond milk
  • 80 g rapeseed oil (neural, cold-pressed)

Utensils

  • food processor
  • oven
  • muffin tin
  • cooling rack
  • cutting board
  • knife
  • paper muffin cup liners
  • 2 large mixing bowls

Enjoy with

Fresh pomegranate-orange juice
A juice filled with nutrients to add that extra punch to your breakfast muffin.

Nutrition per serving

Cal
261
Protein
7g
Fat
16g
Carb
22g

Step 1/4

Preheat the oven to 200°C/400°F. Line the muffin tin with liners. Add rolled oats to a food processor and blend until ground. Chop dried cranberries and add them to a large mixing bowl along with ground rolled oats, baking powder, cinnamon, poppy seeds, and pumpkin seeds.
  • 2 tbsp dried cranberries
  • 250 gluten-free rolled oats
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 2 tbsp poppy seeds
  • 2 tbsp pumpkin seeds
  • food processor
  • oven
  • muffin tin
  • muffin tin liners
  • cutting board
  • knife
  • large mixing bowl

Preheat the oven to 200°C/400°F. Line the muffin tin with liners. Add rolled oats to a food processor and blend until ground. Chop dried cranberries and add them to a large mixing bowl along with ground rolled oats, baking powder, cinnamon, poppy seeds, and pumpkin seeds.

Step 2/4

Peal the bananas and mash them with a fork in a large mixing bowl. Then stir in the almond milk and oil and beat vigorously. Add the wet ingredients to the dry ingredients and mix until a smooth, light dough has formed.
  • 2 bananas
  • 250 ml almond milk
  • 80 neutral, cold-pressed rapeseed oil
  • large mixing bowl

Peal the bananas and mash them with a fork in a large mixing bowl. Then stir in the almond milk and oil and beat vigorously. Add the wet ingredients to the dry ingredients and mix until a smooth, light dough has formed.

Step 3/4

Distribute the batter between the lined muffin cups evenly. Top the batter with the remaining oats, poppy seeds, pumpkin seeds, and cranberries..
  • 1 tbsp rolled oats
  • 1 tbsp poppy seeds
  • 1 tbsp pumpkin seeds
  • 1 tbsp cranberries

Distribute the batter between the lined muffin cups evenly. Top the batter with the remaining oats, poppy seeds, pumpkin seeds, and cranberries..

Step 4/4

Bake the muffins for approx. 30 min at 200°C/400°F. Remove muffins from the oven and leave to cool for approx. 15 min on a cooling rack.Enjoy!
  • cooling rack

Bake the muffins for approx. 30 min at 200°C/400°F. Remove muffins from the oven and leave to cool for approx. 15 min on a cooling rack.Enjoy!