Gluten-Free Whole Grain Oatmeal Cranberry Muffins

whole grain and gluten-free oatmeal cranberry muffinsIt’s hard to get three kids up and out of the house early in the morning. Especially in winter. Ok, lets be honest–it’s always difficult to get them up! But this time of year, when it’s dark and chilly, there is no place that my kids (and I) would rather be than snuggled up in flannel sheets under a fluffy down comforter.

My kids need a really, really good reason to get up–and if you’re wondering, school doesn’t count as a good reason (at least to them). But muffins do, especially when they are warm from the oven.

I wanted to make a muffin that was hearty and filling. One that could get them through the long stretch of morning classes, without them feeling completely famished come lunch. A muffin that is less like cake, and more like a bowl of nourishing oatmeal.


This muffin definitely fits the bill. Though it’s not completely sugar free (I added a touch of brown sugar for both flavor and moisture), it isn’t sweet at all. Buckwheat, millet flour, and almond flour, as well as the addition of flax, gluten-free oats and ground walnuts makes this a powerhouse of a muffin. We like them warm, with a pat of butter and a drizzle of honey. Served up with a quick fruit smoothie, it’s definitely enough to jump start our engines for another long day.

Whole Grain Gluten-Free Oatmeal Cranberry Muffins

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

one dozen

Whole Grain Gluten-Free Oatmeal Cranberry Muffins

These hearty muffins are chock-full of healthy goodness and fantastic flavor. I think they taste best warm with a small pat of butter or a drizzle of honey (or both). Or try them with a dollop of your favorite marmalade.


  • 1 cup all-purpose gluten-free flour blend
  • 1/4 cup millet flour
  • 2 tablespoons buckwheat flour
  • 2 tablespoons almond flour
  • 1/4 cup flaxseed meal (ground flaxseeds)
  • 1 cup certified gluten-free oats
  • 1/2 cup packed brown sugar (or sucanat or date sugar if desired)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon xanthan gum (omit if your flour blend contains it)
  • 1/2 cup walnuts, finely chopped (use a food processor if you have one)
  • 1/2 cup dried cranberries, unsweetened or fruit juice sweetened
  • 1 cup light sour cream
  • 1 extra large egg, lightly beaten
  • 1 banana, peeled and mashed
  • 1/2 cup unsweetened applesauce
  • 1/4 cup honey


  1. Preheat the oven to 350 degrees and line a 12 cup muffin tin with paper liners (or grease well).
  2. Mix the all-purpose gluten-free flour, millet flour, buckwheat flour, almond flour, flaxseed meal, oats, brown sugar, baking powder, baking soda, sea salt, cinnamon, xanthan, walnuts and cranberries in a bowl and whisk to combine.
  3. Stir in the sour cream, egg, mashed banana, apple sauce and honey with a rubber spatula until evenly incorporated.
  4. Evenly distribute the batter in the prepared muffin tin (I like to use an ice cream scoop for this). Bake for 15-18 minutes, or until a toothpick inserted in the center of the muffin comes out clean.


  1. These muffins look delish! I don’t tolerate buckwheat very well. Should I just increase the all purpose GF blend by 2 Tbsp to make up for it, or should I substitute with something else?

  2. Hi,
    I can’t wait to try this recipe, but I have a few questions! Can I use just all purpose gluten free flour (instead of millet, buckwheat & almond flour)? Also, I don’t tolerate bananas very well – is there a good substitute that I can use for that?
    I really enjoy your blog, and your recipes are always wonderful!

  3. Made a batch of these today and they’re very good. I used Bob’s Red Mill AP mix and Arrowhead Mills buckwheat flour, and left out to honey because I don’t like things to be sweet at all. (I also used psyllium husk powder instead of xanthan gum– I like the way it works in baked goods.) Mine turned out a few shades lighter, probably because the Arrowhead buckwheat is much lighter in color than the BRM version, which I suspect you used for the ones in the picture.

    Anyway, thanks for the recipe– it’s a keeper.

  4. Amazing! I used sorghum instead of millet, added fresh blueberries, dates, raisings and pecans. Definitely satisfied my craving for a big, delicious coffee shop muffin! Everything I’ve tried from this site so far has been a winner, from the gluten free blend to the amazing pancakes. A great big thanks from me and my son!

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