Gluten-Free Whole Grain Oatmeal Cranberry Muffins

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Gluten-Free Whole Grain Oatmeal Cranberry Muffins

These Gluten-Free Whole Grain Oatmeal Cranberry 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.

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Images, description and recipe card updated 11/22/21.

It’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.

Gluten-Free Whole Grain Oatmeal Cranberry Muffins
Gluten-Free Whole Grain Oatmeal Cranberry Muffins

These Gluten-Free Whole Grain Oatmeal Cranberry Muffins 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.

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Whole Grain Gluten Free Cranberry Oat Muffins

Whole Grain Gluten-Free Oatmeal Cranberry Muffins

Alison Needham
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.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Cuisine American
Servings 12 muffins
Calories 250 kcal

Equipment

Ingredients
  

Instructions
 

  • Preheat the oven to 400°F and line a 12 cup muffin tin with paper liners (or grease well).
  • 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 if using, walnuts and cranberries in a bowl and whisk to combine.
  • Stir in the sour cream, egg, mashed banana, apple sauce and honey with a rubber spatula until evenly incorporated.
  • 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.

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 41gProtein: 5gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 20mgSodium: 285mgPotassium: 200mgFiber: 4gSugar: 21gVitamin A: 93IUVitamin C: 1mgCalcium: 106mgIron: 2mg
Keyword Gluten Free Whole Grain Cranberry Oatmeal Muffins
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6 Comments

  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!
    Thanks!

    1. Hi Donna,

      Yes substitute regular ap gluten free flour. As for the bananas…try some additional apple sauce. Good luck! 🙂

  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.
    Dick

  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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