Cranberry Almond Oatmeal Muffins
Servings: 12 muffins
Quick and easy make ahead breakfast muffins baked with simple ingredients like sliced almonds, dried cranberries, and maple syrup.
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Ingredients
- 4 cups rolled oats
- ½ cup sliced almonds
- ½ cup dried cranberries
- ½ teaspoon sea salt
- 1 ⅔ cup milk I use Silk unsweetened almond & coconut
- 4 tablespoons melted butter or coconut oil
- ¼ cup maple syrup
- ½ cup unsweetened applesauce
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees. Mix dry ingredients together in a large bowl and stir until will mixed. Set aside.
- In a smaller bowl, mix together applesauce, maple syrup, melted butter, milk, and vanilla extract until smooth and uniform.
- Add wet mixture to dry mixture and stir until there are no dry "pockets" left.
- Scoop about ½ cup of oatmeal mixture into each cavity of a non-stick (or greased) 12-count muffin pan. Lightly press mixture into each cavity so that the top of each muffin is smooth.
- Bake for about 25 minutes or until tops of muffins are firm when pressed. Allow muffins to cool completely in pan before removing. Store refrigerated in an airtight container.
