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–+ servings
An up-close image of apple cranberry muffins on a granite countertop surrounded by cranberries

Healthy Apple Cranberry Muffins

Robin Phipps and Danielle Gaffen, MS, RDN, LD; Photo courtesy of Robin Phipps
Simple and delicious, these healthy Apple Cranberry Muffins are perfect for breakfast on-the-go and sweet enough to enjoy as a dessert.
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Total Time 35 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12
Calories 181 kcal

Equipment

  • 1 Bowl Small
  • 1 Bowl Large
  • 1 Mixing Spoon
  • 1 Muffin Tray
  • Muffin Tray Liners

Ingredients
  

  • 2 tbsp Ground Flax Seed
  • 1/4 cup Water
  • 2 cups Oat Flour
  • 1/3 cup Coconut Sugar
  • 1 tsp Baking Soda
  • 1/2 tsp Sea Salt
  • 1 tsp Cinnamon
  • 2/3 cup Unsweetened almond milk
  • 2 Apples small, peeled, grated
  • 1/4 cup Coconut Oil melted
  • 3/4 cup Dried Unsweetened Cranberries

Instructions
 

  • Preheat the oven to 350ºF (177ºC) and line a muffin tray with liners or use a silicone muffin tray.
  • In a small bowl, mix the ground flax with water and set aside.
  • In a large mixing bowl, add the oat flour, coconut sugar, baking soda, sea salt and cinnamon. Whisk well. Then add the ground flax/water mix, almond milk, grated apple and melted coconut oil. Mix well to combine using a spoon or spatula. Gently fold in the dried cranberries.
  • Divide the batter into the prepared muffin tray. Bake for 22 to 24 minutes.
  • Remove the muffins from the oven and let them cool before placing them on a cooling rack for 15 minutes. Serve and enjoy!

Notes

Serving Size:
One serving is equal to one small muffin. 
Density: 
These muffins are quite dense due to the oat flour. They do not rise very much.  
Nut Free:  
Make this recipe nut-free by using coconut, hemp, or rice milk in place of almond milk.
Optional toppings:
 Top these muffins with your favorite nut butter for added protein.  
No Coconut Oil:
Try this recipe with butter or ghee instead. 
No Ground Flax Seed:
Flax “eggs” are prepared by mixing ground flaxseed with water. They have become a  popular egg substitute among vegan and others with egg allergies or sensitivities.  However, this recipe can also be prepared with two large eggs in place of the flax “egg”  if eggs are tolerated.  

Nutrition

Serving: 1muffinCalories: 181kcalCarbohydrates: 27gProtein: 4gFat: 7gSaturated Fat: 4gSodium: 212mgPotassium: 35mgFiber: 4gSugar: 12gVitamin A: 43IUCalcium: 40mg
Keyword dairy-free, egg-free, gluten-free, kosher, nightshade-free, soy-free, vegan, vegetarian