• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Food Blog
  • Home
  • About
    • Contact Me
  • Work With Me
  • Recipe Index
  • Join
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Hello and Welcome!
  • Work With Me
  • Contact Me
×

Home » Recipes » Baking Recipes

Cranberry Apple Oatmeal Muffins (with Dates & Walnuts)

Published: Nov 14, 2020 · Modified: Nov 23, 2021 by Colleen 38 Comments

Sharing is caring!

1182 shares
  • Share
  • Tweet
Jump to Recipe
A photo collage of muffins with text overlay

 Sweet apples and tart cranberries, both harvested in the fall, are beautiful compliments to each other in many recipes. I love this Apple Cranberry Pie, and this recipe for Cranberry Apple Oatmeal Muffins is another one of my favourites for fall baking.

A basket filled with Apple Cranberry Muffins on a table

What Makes This Muffin Recipe So Good

Not only does this muffin recipe combine apples and cranberries, but it also has dates and walnuts. Dates are a natural sweetener, so this recipe has no refined sugar. A small amount of maple syrup adds a touch of sweetness and lovely maple flavour.

Walnuts add crunch, and oats give these muffins a great texture as well as nutritious goodness. I used 1:1 gluten-free flour, but you can use all-purpose or whole wheat flour.

Baked muffins in a muffin tin, with a basket of apples

Here's What You Need To Make This Recipe

Cranberries:

I'm using fresh cranberries here, but you can substitute dried cranberries.

Dates:

I made this recipe with medjool dates, but any variety of dates will work. You can buy dates already pitted, or you can pit them yourself

Apple:

Any variety of apple can be used. The outcome will be different depending on the tartness or sweetness of the apple variety. I used an Ambrosia apple, which adds sweetness to this sugar-free recipe.

Walnuts:

I like to toast the walnuts (read further for how to toast). You can skip this step, however, toasting the walnuts really enhances their flavour and texture. Which, in turn, enhances the flavour and texture of your baking.

Oats:

Use quick-cooking rolled oats, not instant.

Flour:

Regular all-purpose flour is perfect, but you can use whole wheat flour, or half all-purpose and half whole wheat. Using whole wheat flour will make for a heavier, but still delicious muffin. It will also add fibre and nutrients. If gluten is a problem for you, use a 1:1 ratio gluten-free flour blend, or try almond, coconut, quinoa, or another alternative non-wheat flour. Keep in mind when using any other flour besides a 1:1 gluten-free blend, you may need to use less, or you may need to add more milk. This is because the different flours vary in liquid absorption ability.

A glass bowl full of dry ingredients for making muffins, with flour, oats, and cinnamon

Milk:

I used almond milk, but any milk, either dairy or non-dairy will work equally well.

Oil:

This recipe uses olive oil, which adds a fruitiness to the already fruit-filled muffins. You can also use vegetable oil.

Egg:

Use a large egg. The egg, and all the other ingredients, should ideally be a room temperature for the best possible results. If you want to bring ingredients to room temperature quickly, here's how: How to Bring Butter, Eggs & Dairy to Room Temperature Quickly

Maple Syrup:

Please use the real thing. "Pancake" syrup is simply corn syrup with artificial flavour and colour added and is not a substitute for pure maple syrup.

Glass dishes holding almond milk, maple syrup, olive oil, and vanilla, with an egg

How To Toast Walnuts

For the best flavour and crunch, toast the walnuts. It's very easy and doesn't take long at all.  You can toast the nuts in a skillet on the stovetop or you can use the oven. For a small amount of nuts, like the ½ cup in this recipe I use the stovetop.

To toast nuts on the stove, heat a skillet over medium heat. Add the nuts to the pan in a single layer. Nuts are naturally high in fat, so there is no need to use any oil. Stir or shake the pan to keep them from burning, and heat until the nuts become fragrant and toasted, about 5 minutes.

To toast nuts in the oven, preheat the oven to 350°. Place the walnuts in a single layer on a baking sheet and bake for 6-7 minutes, stirring every couple of minutes.

For both toasting methods, keep a close eye on them. Nuts can burn very easily. Transfer the toasted nuts immediately to a plate so that they don't continue to cook.

Walnuts are being toasted in a skillet on a stovetop

How To Make These Muffins (Step By Step)

Muffins are almost always made by the same method, called appropriately, The Muffin Method. These cranberry apple oatmeal muffins are no exception.

1. In a large bowl whisk together the dry ingredients

Dry ingredients for muffins are whisked together in a glass bowl

2. In a smaller bowl, whisk together the wet ingredients

Wet ingredients for muffins are whisked together in a glass bowl

3. Add the wet ingredients, along with any add-ins, to the dry ingredients.

The wet ingredients for muffins, along with fruit and nuts, are added into the bowl of dry ingredients

4. Combine with a few quick strokes, mixing just enough to moisten the dry ingredients. (lumps are fine) This step is important, as over-mixing will cause the muffins to be tough and filled with air pockets.

Muffin Ingredients being quickly with a wooden spoon in a glass bowl

Muffin batter scooped into muffin pan cups ready to be baked

Tips For Perfect Muffins

Always use the Muffin Method outlined above, mixing the wet ingredients separately from the dry ingredients.

Don't over mix. (This can't be overemphasized)

Combine the wet and dry ingredients right before baking. (Don't make the batter ahead of time).

Line the muffin pan with paper liners. Lining the pan eliminates the need for greasing, ensures that the baked muffins will not stick, makes cleanup easier, and extends the life of your pans.

Allow the muffins to cool in the pan for 5 minutes before transferring them to a rack to cool completely.

A muffin tin full of cranberry apple oatmeal muffins

Ingredient Variations For Oatmeal Muffins

Here are a few variations for the add-ins. Instead of:

Dates: Raisins or Diced Prunes

Cranberries: Dried cherries, strawberries, or apricots

Walnuts: Pecans, cashews, or slivered almonds

Apple: Pear or a grated carrot

Cranberry Apple Oatmeal Muffins in a basket

More Fall Baking Ideas

Fall Baking is perfect for using seasonal ingredients. If you love it, too, here are more delicious fall baking recipes for you to try!

  • Apple Ricotta Cake (Gluten-Free Cake)
  • Apple Walnut Spice Cake
  • Pumpkin Pecan Muffins (Gluten-Free)
  • Pumpkin Spice Loaf
  • Cranberry Walnut Bread

Two Apple Cranberry Muffins on a table, with a basket of muffins

A basket of Cranberry Apple Muffins on a table

Cranberry Apple Oatmeal Muffins

These nutritious Oatmeal muffins are packed with fruit and fall flavours with no refined sugar added.
5 from 2 votes
Print Pin Rate Save Recipe Recipe Saved!
Prevent your screen from going dark
Course: Quick Breads & Muffins
Cuisine: North American
Diet: Gluten Free, Low Lactose
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins
Calories: 207kcal
Author: Colleen Milne

Ingredients

  • 1 ½ cups gluten free all-purpose flour with xanthan gum
  • 1 cup quick-cooking oats gluten free
  • 1 tablespoon baking powder gluten free
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • 1 cup almon milk
  • 1 egg large
  • ¼ cup olive oil
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 large apple peeled and diced
  • 6 dates pitted and chopped
  • ½ cup cranberries
  • ½ cup toasted walnuts chopped

Instructions

  • Preheat oven to 375°
  • Line a twelve cup muffin pan with paper liners, or use cooking spray.
  • In a large bowl combine the flour, oats, baking powder, cinnamon, nutmeg and salt.
  • In a smaller bowl, whisk together the milk, egg, olive oil, maple syrup and vanilla.
  • Add the milk mixture to the flour mixture
  • Add the apple, dates, cranberries and walnuts
  • Stir just until dry ingredients are moistened
  • Spoon into prepared muffin pan cups
  • Bake in the centre of the oven for 20 minutes
  • Cool in the pan for five minutes before transferring the muffins to a rack to cool completely
  • Store at room temperature in an airtight container for up to 2 days

Notes

Omit the walnuts if anyone has a tree nut allergy
If gluten is not a problem for you, use a 1:1 ratio all purpose flour.
Your gluten free flour blend should contain xanthan gum. If it doesn't you can add ¼ teaspoon per cup of flour.
If you are baking at a high altitude, stir a tablespoon of lemon juice or apple cider vinegar into the milk and let it stand for 2-5 minutes.
Always use the Muffin Method outlined above, mixing the wet ingredients separately from the dry ingredients.
Don't over mix. (This can't be overemphasized)
Combine the wet and dry ingredients right before baking. (Don't make the batter ahead of time).
Line the muffin pan with paper liners. Lining the pan eliminates the need for greasing, ensures that the baked muffins will not stick, makes cleanup easier, and extends the life of your pans. 
For evenly sized muffins, use an ice cream scoop to fill the muffin pans.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a rack to cool completely.
Most ovens are hotter towards the back, so it can be helpful to rotate your pan halfway through the baking time to ensure even baking.
To freeze muffins, allow them to cool completely, then freeze them on a tray until firm. Transfer to a freezer-safe airtight container and freeze for up to a month. Alternatively, individually wrap each muffin before freezing.
 
 

Nutrition

Serving: 1muffin | Calories: 207kcal | Carbohydrates: 29g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 65mg | Potassium: 255mg | Fiber: 2g | Sugar: 9g | Vitamin A: 67IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg
Tried this Recipe? Pin it for Later!Mention @TheFoodBlog or tag #thefoodblog!

More Baking Recipes

  • Pumpkin Pecan Muffins (Gluten-Free)
  • Earl Grey Scones Recipe
  • Flourless Peanut Butter Cookies
  • Ginger Cookies Recipe (Chewy Crinkles)

Reader Interactions

Comments

  1. Vivian

    January 11, 2022 at 6:03 pm

    Can i use dried cranberries
    Instead? Thanks

    Reply
    • Colleen

      January 12, 2022 at 9:30 am

      Hi Vivian, yes, absolutely you can use dried cranberries. Enjoy these yummy muffins!

      Reply
  2. Kristen

    November 23, 2020 at 7:48 am

    These are the perfect combination of fall flavours and I just happen to have all of them. Love the use of dates as opposed to sugar. Can’t wait to eat these.

    Reply
    • Colleen

      November 23, 2020 at 8:03 am

      Hi Kristen, I hope you'll let me know how these muffins turned out for you. Happy baking!

      Reply
  3. Jagruti's Cooking Odyssey

    November 23, 2020 at 2:05 am

    Who doesn't like freshly baked muffins? Such a delicious recipe with all the seasonal ingredients. Loving all the step by step images 🙂

    Reply
    • Colleen

      November 23, 2020 at 8:02 am

      Thanks, Jagruti. I'm so happy that you found the step by step helpful!

      Reply
  4. Sean

    November 22, 2020 at 7:50 pm

    Great recipe - the dates are a particularly clever touch! Wonderful for bringing a rich sweetness to recipe that you otherwise wouldn't get from cranberries alone. Thanks for sharing!

    Reply
    • Colleen

      November 23, 2020 at 8:01 am

      You're very welcome, Sean. Enjoy!

      Reply
  5. Marisa F. Stewart

    November 22, 2020 at 9:57 am

    These muffins celebrate the flavors of the season. The apples, cranberries are ideal and what a lovely addition to a nice breakfast or brunch. I'm making these for our Sunday brunch next week and I know they'll be a hit. I like that you used olive oil instead of butter. A much healthier choice.

    Reply
    • Colleen

      November 22, 2020 at 10:01 am

      Hi Marisa, I know you will love these muffins. Olive oil is a key ingredient. Enjoy!

      Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Colleen, the creator of The Food Blog.

Hi, I'm Colleen!  I’m glad you stopped by. I hope that you’re here because you love delicious, simple, mostly healthy recipes . Because that’s what I do and I want to share it with you.

More about me →

  • Facebook
  • Pinterest
  • Twitter

Trending Now

  • Pepper Jelly Recipe
  • Grilled Boneless Chicken Thighs
  • Jerk Chicken Salad
  • Roasted Chili Corn Salsa

In Season Now

  • Apricot Jam Recipe with Liquid Pectin
  • Cherry Almond Clafoutis (Gluten Free)
  • Gluten Free Peach Cobbler
  • Apricot Mascarpone Ice Cream
  • Baked Zucchini Fritters - Gluten Free
  • Grilled Sesame Shishito Peppers

Never Miss a Recipe!

Join to be notified of new recipes, and get cooking tips and kitchen tricks delivered straight to your inbox.

FEATURED IN

Footer

↑ back to top

About

  • Privacy Policy
  • Copyright
  • Accessibility

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact
  • Work with me

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2022 The Food Blog

1182 shares