Oatmeal Muffins with Seeds and Cranberries

by Editorial Staff

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.

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

Directions

  1. In a large bowl, combine all dry ingredients: oatmeal, flour, sugar, baking powder, cinnamon and vanilla sugar.
  2. Add milk and butter to the dry ingredients.
  3. Mix well. Let the dough stand for 10 minutes to allow the oatmeal to swell.
  4. Add 2/3 dried cranberries and the same amount of sunflower and pumpkin seeds to the dough. Mix well.
  5. Preheat oven to 180 degrees. Grease muffin tins with vegetable oil.
  6. Spread the dough into the molds. I got 7 cupcakes.
  7. Spread the remaining cranberries and seeds on top. Bake oatmeal muffins with seeds and cranberries for 20-30 minutes.
  8. Cool the finished muffins and serve. Oatmeal muffins are good for breakfast as well as a snack.

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