Multigrainoatmeal Craison Spice Muffins
Start your morning with a burst of wholesome comfort by trying these Multigrain Oatmeal Craisin Spice Muffins! Perfectly moist and loaded with nutritious multigrain flour and hearty rolled oats, these muffins are sweetened naturally with brown sugar and applesauce, making them a healthier breakfast or snack option. Infused with warm spices like cinnamon and nutmeg, each bite is a cozy embrace of flavor, complemented by the chewy tang of dried cranberries. Quick and easy to prepare in just 15 minutes, these muffins are ideal for meal prep or a grab-and-go treat. Whether served warm or at room temperature, they pair beautifully with coffee, tea, or a splash of plant-based milk. Pro tip: Store extras in the freezer for a convenient, homemade snack anytime!
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Recipe Information
Ingredients
- 1.5 cups multigrain flour
- 1 cup old-fashioned rolled oats
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 0.75 cups brown sugar, packed
- 0.5 cups unsweetened applesauce
- 0.75 cups milk (dairy or plant-based)
- 2 units large eggs
- 1 teaspoons vanilla extract
- 0.25 cups vegetable oil (or melted coconut oil)
- 0.75 cups dried cranberries (craisins)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
In a large mixing bowl, combine the multigrain flour, rolled oats, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Stir until thoroughly mixed and set aside.
In another mixing bowl, whisk together the brown sugar, applesauce, milk, eggs, vanilla extract, and vegetable oil until smooth and well combined.
Gradually add the wet mixture to the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this may result in dense muffins.
Fold in the dried cranberries (craisins) until evenly distributed throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each one about three-quarters full.
Place the muffin tin into the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
Nutrition Facts
Calories |
225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.1 g | 9% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 247 mg | 11% | |
| Total Carbohydrate | 38.4 g | 14% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 21.9 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 138 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
