Use Leftover Cranberries for Cranberry Oatmeal Muffins

I’ve been on a baking tear the beginning of this year.  My husband was tired of his bagel/bialy/protein bars that he rotates for breakfast, so I spoiled him with fresh muffins.  In order to use up cranberries, I made oatmeal cranberry muffins.  I had lots of leftover cranberries from various recipes, and I was looking for something low effort since I made these first thing Saturday morning.  (FYI cranberries stay good in the refrigerator for up to a month, so don’t preemptively throw them away!)  This is an easy recipe, and the muffins are relatively healthy, as they do not contain any butter or white sugar.  I will definitely make these again, and potentially try them with blueberries next time!

Rather than butter, these muffins are instead made with plain yogurt.  I had regular plain Chobani yogurt on hand, so that’s what I used.  The first step to making these muffins is to combine the oats and yogurt and let the mixture sit while you prepare everything else.img_5202-1.jpgNext, I was too lazy to sift the dry ingredients, so I mixed around all of the dry ingredients with a fork.  I added the honey, one egg, and then stirred in the yogurt mixture.Lastly, I added the chopped cranberries.  I didn’t worry about chopping the cranberries too finely, and instead just cut them in half.  Then I stirred until they were evenly distributed.These were very easy to scoop out into a muffin tin prepared with liners.I baked them at 400 degrees for almost 20 minutes, keeping a close eye on them.Look at that height!I kept these muffins refrigerated because it’s warm in my apartment, and it’s better to gently heat them every morning than let them sit out.  I just bought this handy dandy tupperware a couple months ago from Amazon right before I started my holiday baking, and I’m obsessed.  Mmmmm, warm oatmeal cranberry muffins, a delicious breakfast!

Cranberry Oatmeal Muffins Recipe (reprinted and slightly modified from original recipe):

  • 1 cup oats
  • 1 cup plain yogurt
  • 1/2 cup olive oil
  • 1/4 cup honey
  • 1/2 cup brown sugar
  • 1 egg 
  • 1 cup all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons lemon juice
  • 3/4 cup halved cranberries
  1. Preheat oven to 400 degrees and prepare muffin pan with liners.
  2. In a separate smaller bowl, mix together the oats and yogurt and let the mixture sit.
  3. In a large bowl, mix together all of the dry ingredients.  Add in the honey, olive oil, and then the yogurt and oat mixture.
  4. Evenly stir in the chopped cranberries and lemon juice.
  5. Divide into prepared muffin pan.
  6. Bake for 20 minutes.  (I check on my muffins at around 17 minutes first, to make sure they’re not overdone.)



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