For a simple and basic muffin recipe that bakes up totally delicious, try this one for chocolate cranberry oat muffins.
From breakfast to dessert, everyone will adore these muffins. Enjoy!

My family loves when I bake muffins.

I try to think up new recipes all the time but, they seem to want the same ones over and over again.

Recently when in the market, I saw they had frozen cranberries on sale. Knowing the holidays were around the corner I grabbed a few bags.

Then when my son Josh asked if I would bake some muffins, it got me thinking to incorporate these little red gems into the batch.

Still wanting them to be on the healthy side, oats were added and that just added a nice texture to the muffins.

They have a rich chocolate flavor which is what I wanted the base  of the muffin to be and the addition of the cranberries really complemented the chocolate flavor and also for a little more texture and chew.

The whole family enjoys them different times of day.

My husbands likes these for breakfast, my son likes these for snacks, and my daughter told me she likes these after she leaves the gym. A good in between snack before lunch or dinner.

Not too sweet yet, sweet enough.

Some suggestions… Grab a couple on the way out for a satisfying snack, throw some into a lunch box for a nice surprise from the ordinary cookie.

My favorite time of day for these are for breakfast or a late night snack with a piping cup of tea.

Bake a batch and then you decide when it’s your favorite time to eat these delicious chocolate cranberry oat muffins.

Chocolate Cranberry Oat Muffins

Yields: 12 to 15 muffins

♥️ ♥️♥️♥️♥️

What’s in these chocolate cranberry oat muffins…

Ingredients:

• 1 cup all purpose flour
• 2 tsp cinnamon
• 1 cup large rolled oats
• 1/3 cup cocoa powder
• 2 tsp baking powder
• 1/4 tsp fine sea or kosher salt
• 2 large eggs, room temperature
• 1 cup granulated sugar
• 1 cup whole milk
• 1/3 cup avocado, canola oil, or refined coconut oil
• 1 1/2 cups frozen cranberries, keep frozen

Perfection!

Directions:

1. Line a muffin tin with paper liners and set aside. Preheat oven to 350 degrees.
2. In a medium to large mixing bowl, sift together all dry ingredients: flour, cinnamon, oats, cocoa powder, baking powder and salt.
3. In a medium mixing bowl, whisk together eggs and sugar until creamy.
4. Add milk and oil into egg mixture and mix.
5.  Add dry ingredients into wet ingredients and mix until all ingredients are well combined. Try not to over mix.
6. Fold frozen cranberries into the muffin batter.
7. Scoop muffin batter into each liner, about 1/3 batter or use an ice cream scoop.
8. Bake for 24 to 30 minutes. Cool on wire rack for about 30 minutes. Gently lift out liners with muffins.

Enjoy the deliciousness!

For a few more delicious muffin recipes, check these out and enjoy!

Simple Banana Nut Mini Muffins

One Bowl Vegan Blueberry Muffins

Zucchini Carrot Muffins

Thanks for stopping by. I hope you enjoyed the recipes featured today. Please check back again soon. There’s so many more recipes to see both sweet and savory. You can print out any recipe and pin on Pinterest to save for later on. 

Bye for now!