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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




  • 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.


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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