Easy to make, cranberry orange breakfast muffins that are healthy!
Prep Time 10minutes
Cook Time 25minutes
2.5cupsOld Fashioned Oatsdivided
1/3cupBourbon Barrel Aged Maple Syrup
Heat oven to 350F. Grease or line muffing pan.
Place all ingredients in blender except 1/2 oats and all the cranberries. Blend until well combined, 45-60 seconds. Scrap sides of blender if needed and blend again.
Stir in cranberries and remaining oats into mixture.
Fill muffin pan with batter. These can be filled 90% of the way to the top.
Place full muffin pan into the oven. Bake for 25-30 minutes for regular muffins and 12-15 minutes for mini muffins.
Cool before enjoying.
*If fresh cranberries are out of season, use dried cranberries. These are best when warmed with 2-3 TBSP of orange juice prior to adding them to the muffin batter. It will soften and make the dried fruit more juicy.
Zest orange peel and add to the batter for a stronger orange taste.
Toss in a handful of your favorite nuts; we recommend chopped pecans.
To make filling your muffin pan a breeze, add batter to a resealable plastic bag. Cut the corner off and use it like a pastry bag.