Delicious and healthy oatmeal muffins with whole grain flour, seeds and dried cranberries. The dough contains no animal products, so I can safely recommend this recipe to vegetarians and fasting people.
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Dessert |
| Servings (Default: 7) |
Ingredients
Ingredients- Large oat flakes – 250 g
- Dried cranberries – 50 g
- Almond milk – 250 ml
- Whole grain flour – 100 g
- Vegetable oil – 100 ml + for lubricating molds
- Pumpkin seeds – 20 g
- Sunflower seeds – 20 g
- Baking powder – 2 teaspoon
- Sugar – 100 g
- Vanilla sugar – 1 pack
- Cinnamon – 1 teaspoon
Instructions
- In a large bowl, combine all dry ingredients: oatmeal, flour, sugar, baking powder, cinnamon and vanilla sugar.
- Add milk and butter to the dry ingredients.
- Mix well. Let the dough stand for 10 minutes to allow the oatmeal to swell.
- Add 2/3 dried cranberries and the same amount of sunflower and pumpkin seeds to the dough. Mix well.
- Preheat oven to 180 degrees. Grease muffin tins with vegetable oil.
- Spread the dough into the molds. I got 7 cupcakes.
- Spread the remaining cranberries and seeds on top. Bake oatmeal muffins with seeds and cranberries for 20-30 minutes.
- Cool the finished muffins and serve. Oatmeal muffins are good for breakfast as well as a snack.
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