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Oatmeal Peach and Cranberry Muffins (Low Sugar)

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Servings: 12

Ingredients

  • 1 1/2 cups of milk
  • 1 1/4 cups of quick-cooking rolled oats
  • 1 1/2 cups of whole wheat flour
  • 1 tablespoon of ground flax
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 1 teaspoon of Pumpkin Spice seasoning or nutmeg
  • 1 egg
  • 1/2 cup packed brown sugar
  • 1/4 cup melted butter
  • 2 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1 1/2 cups of fresh peaches washed and cubed (peeling is optional)
  • 1/4 cup of dried cranberries

CRUMBLE TOPPING (Optional but recommended)2 tablespoons of quick-cooking rolled oats

  • 2 tablespoons of brown sugar
  • 1 tablespoon of ground cinnamon
  • 2 tablespoons of melted butter

Instructions

  • Preheat the oven to 400° F (200°C)
  • Lightly grease muffin pan or line with baking cups.
  • In a bowl, combine the oats and the milk. Let stand for approx. 5 minutes.
  • In a large bowl, whisk together the flour, baking powder, salt, pumpkin spice, and flax.
  • Mix egg, brown sugar, vanilla extract, butter, and lemon zest into the oat mixture. Stir to combine.
  • Poor the oat mixture over the dry ingredients.
  • Add the peaches and the cranberries.
  • Fold mixtures until well combined.
  • Spoon the mixture into muffin pan.
  • Sprinkle the crumble mixture on top of each portion. (See instructions on crumble below)
  • Bake for approx. 18 minutes or until tops are golden brown and a toothpick comes out clean.

CRUMBLE TOPPINGMix the oats, brown sugar, cinnamon and melted butter into a bowl. Stir until mixture is crumbly.