Quick! Bake these Cranberry Oatmeal Muffins to celebrate #NationalOatmealMuffin day!
Adding oats to your muffin recipe is a great way to add extra fiber and whole grains.
The addition of fiber helps slow the digestive process down to delay the release of sugar into your bloodstream. In turn, this helps prevent those rapid spikes and declines in blood sugar levels. Complex carbohydrates, like whole grains, not only have the added fiber component but also offer more nutrients.
CINNAMON BUN & CRANBERRY OATMEAL MUFFINS
- 1 cup Rolled Oats
- 1 cup Unsweetened Cashew Milk
- 1 cup All Purpose Flour
- 1 scoop MRM Veggie Elite Cinnamon Bun
- 2 medium Free Range Eggs
- ½ cup Chopped Dried Cranberries
- ½ cup Leftover Cranberry Sauce
- ½ cup Agave Syrup
- ½ cup Butter or Coconut Oil (melted)
- ½ tsp Baking Powder
- ½ tsp Baking Soda
- 1 tsp Ground Cinnamon
- 1 tsp Vanilla Essence
- 1 tsp fine sea salt
Pre Heat the oven to 350f and line a muffin tray with muffin cases.
Soak the oats in cashew milk for 5-10 minutes while you measure out the remaining ingredients.
Sift together flour, protein powder, baking powder, baking soda and cinnamon.
In a large bowl beat the egg with the agave syrup, vanilla essence, salt, melted butter and the milk soaked oats.
Gently fold or combine the dried ingredient mix to the wet mix until just combined, being careful not to over mix. Finish by adding the dried cranberries before scooping ice cream scoop sized portions into the muffin moulds.
Bake at 350°f for 12-14 minutes.
Top with leftover cranberry sauce and enjoy.