Print Options:

Apple Cranberry Oat Muffins

5 star Avg. rating 5 from 3 votes.

Recipe Information

Recipe Created By: Kathy Przywara


1/2 cup fresh or frozen cranberries
1/2 cup sugar
3/4 cup oat flour
1/4 cup potato starch
1/2 tsp salt
1/2 tsp baking soda
3/4 tsp baking powder
1 Tbsp vinegar
1/3 cup cranberry-apple juice
1 Tbsp oil
2 Tbsp applesauce


In food processor fitted with steel blade, coarsely chop cranberries. They should be fairly small, but not paste. Remove to separate bowl.

In food processor bowl, combine dry ingredients. Pulse to combine.

Put 1 Tbsp vinegar in a liquid measure. Add cranberry-apple juice to total 1/3 c liquid. Add oil and applesauce to liquid and stir to combine.

Add liquid ingredients to dry and pulse to combine. Add cranberries. Pulse to mix well. Do not over process.

Spoon batter into 24 mini muffin cups lined with papers. Bake at 325 °F for 15 minutes or until they test done. Cool on rack.


Copyright © 2001 Kathy Przywara. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.


Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.