Classic flavors come together in these yummy Oatmeal Orange Cranberry Muffins. Perfect for breakfast or a snack. Gluten-free, Dairy-free, Sugar-free. THM-E
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Muffins have always been a favorite in my house, they’re a comfort food to me. The little tart cranberries in these muffins bake up into a delicious moist berry and combined with the orange flavor make a delightful and festive combination.
When we were homeschooling our daughters, we would usually have a mid-morning snack of muffins. So I have really sweet memories of enjoying muffins with the girls and learning or maybe enjoying a read aloud together.
These muffins freeze well too. It would be easy to bake up a batch of these ahead of time and have them in the freezer ready to go. Take them out of the freezer a couple hours before you want them and let them thaw on the counter.
Trim Healthy Mamas these muffins are an E.Print
- Preheat oven to 375°. Grease a 12-cup muffin pan with coconut oil spray.
- Put oats in a blender or food processor and blend until ground into flour.
- In a large bowl mix all ingredients, except cranberries.
- Fold in cranberries.
- Fill muffin tins 3/4 full and bake for 15-20 minutes or until a toothpick comes out clean.
- Cool muffins for 5 minutes and then remove to wire rack.
- These are best after they have cooled.