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Maple Cranberry Oatmeal Muffins

Convenient grab-and-go breakfast option that doubles as a pre-workout snack with protein

Course Breakfast, Snack
Cuisine American
Keyword baked oatmeal recipe, how to make baked oatmeal, pre-workout snack ideas, protein breakfast idea, protein muffins
Prep Time 5 minutes
Cook Time 25 minutes
Servings 12 muffins
Author Jazzmine from Dash of Jazz


  • cup maple syrup
  • ½ cup maple almond butter
  • 4 cups oats
  • ½ teaspoon sea salt
  • 1 ⅔ cup warm almond milk or milk of choice
  • 1 teaspoon vanilla extract
  • ½ cup dried cranberries
  • ½ teaspoon cinnamon
  • cup walnut pieces
  • ½ cup protein powder or about 2 servings according to your package instructions


  1. Preheat oven to 350 degrees. Combine oats, walnut pieces, dried cranberries, sea salt, and cinnamon in a large bowl and stir until well mixed. Set aside.

  2. In a smaller bowl, mix together almond milk, protein powder, banana, maple syrup, and vanilla extract until smooth and uniform.

  3. Add wet mixture to dry mixture and stir until there are no dry "pockets" left.

  4. 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.

  5. Bake for about 25 minutes or until tops of muffins are firm when pressed. Allow muffins to cool completely in pan before removing.