Cran Apple Oatmeal Muffins

Cran Apple Oatmeal Muffins Pin

On Saturday, I baked.

Four different kinds of muffins, a butternut squash, those chicken meatballs, some applesauce and PB2 granola. It only took a few hours, but I was able to fill the freezer up with nourishing, gluten-free treats and snacks  for the family.

Most of the muffin recipes I use are ones that I know pretty well or come from blogs that are consistently good. These cran apple oatmeal muffins started out as something completely different a few months ago from a blog I wasn’t familiar with. They sort of didn’t work for me, but I liked the general idea and made notes to come back to.

I’m so glad I finally did.

In this season of everything pumpkin, they’re a nice taste of fall without more orange stuff. I used my silicon muffin pan, oiled well with coconut oil and they slid right out with beautiful crusts, but I’m assuming they’d also work well with paper liners (let me know if you try them that way).

Cran Apple Oatmeal Muffins 1

Cran Apple Oatmeal Muffins
makes 12 large muffins

  • 6 eggs
  • 1/2 c butter or coconut oil
  • 1 T vanilla
  • 1/2 c orange juice
  • 1/2 c coconut flour
  • 1 cup oats
  • 1/4 t baking soda
  • 1/2 t sea salt
  • 2-3 t cinnamon (your preference – we like a lot)
  • 1/2 t ginger
  • 2 small apples or 1 large, diced
  • 3/4 c dried cranberries
  • 1/2 c chopped walnuts (optional)
  • coconut oil (for the muffin pan)

Preheat oven to 350 and oil muffin pan cups well with melted coconut oil.

Combine all wet ingredients in a large bowl – eggs, butter or coconut oil, vanilla and orange juice.

In a smaller bowl, mix together the coconut flour, oats, baking soda and spices.

Add dry ingredient to wet in small batches and stir until fully combined.

Mix in the apples and cranberries and optional walnuts.

Scoop equally into 12 muffin cups.

Bake for 25 to 30 minutes.

Take tray from the oven and allow to rest in the tray for a few minutes, then remove the muffins to a cooling rack.

Freeze well.

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