Cranberry oatmeal muffins

Step 1/4

• ⅓ tbsp dried cranberries
• 41⅔ g gluten-free rolled oats
• ⅓ tsp baking powder
• ⅛ tsp cinnamon
• ⅓ tbsp poppy seeds
• ⅓ tbsp pumpkin seeds

• food processor
• oven
• muffin tin
• muffin tin liners
• cutting board
• knife
• large mixing bowl

Preheat the oven to 200°C/400°F. Line the muffin tin with liners. Add rolled oats to a food processor and blend until ground. Chop dried cranberries and add them to a large mixing bowl along with ground rolled oats, baking powder, cinnamon, poppy seeds, and pumpkin seeds.

Step 2/4

• ⅓ bananas
• 41⅔ ml almond milk
• 13⅓ g neutral, cold-pressed rapeseed oil

• large mixing bowl

Peal the bananas and mash them with a fork in a large mixing bowl. Then stir in the almond milk and oil and beat vigorously. Add the wet ingredients to the dry ingredients and mix until a smooth, light dough has formed.

Step 3/4

• ⅛ tbsp rolled oats
• ⅛ tbsp poppy seeds
• ⅛ tbsp pumpkin seeds
• ⅛ tbsp cranberries

Distribute the batter between the lined muffin cups evenly. Top the batter with the remaining oats, poppy seeds, pumpkin seeds, and cranberries..

Step 4/4

• cooling rack

Bake the muffins for approx. 30 min at 200°C/400°F. Remove muffins from the oven and leave to cool for approx. 15 min on a cooling rack.Enjoy!

Enjoy your meal!