Healthy Cranberry Sauce Oat Muffins
These healthy cranberry sauce oat muffins are a great way to turn leftover cranberry sauce into a nutritious breakfast or snack!
This year I hosted Thanksgiving and decided to try making my own cranberry sauce for the first time. I used to LOVE cranberry sauce from a can as a kid, bus as I’ve gotten older the cylinder shaped sauce started to gross me out. Needless to say, I hadn’t had any form of cranberry sauce in years. I figured that making homemade sauce wouldn’t be much different than the canned variety and wouldn’t be worth the extra effort–but boy, I was so wrong!! After making this recipe from Skinnytaste this year, I am a convert to homemade cranberry sauce. This sauce is the perfect blend of tart and sweet and I love how fresh it tastes!
The ONLY problem with this sauce is that it makes a LOT. We ate leftovers for days and still ended up with quite a bit of leftover sauce, even when the rest of the food was gone. These healthy cranberry sauce oat muffins were the perfect solution to help use up the rest of the sauce! I love that they are sweet, but not too sweet and they are hearty enough for breakfast!
I have only tried these muffins with this cranberry sauce–but I imagine that canned cranberry sauce would work as well. You just may need to adjust the amount of sugar/stevia based on how sweet the sauce you are using is!
Here is how to make them:
Healthy Cranberry Sauce Oat Muffins
A healthy way to enjoy leftover cranberry sauce!
Ingredients
- 1 cup cranberry sauce
- 1 banana mashed
- 1/2 cup almond milk
- 1 teaspoon vanilla
- 1 cup old fashioned oats
- 1/2 cup dried cranberries
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 3/4 cup flour (regular or gluten free)
- 1/3 cup baking stevia (or brown sugar)
Instructions
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Preheat oven to 375 and using cooking spray to grease a 12 cup muffin tin.
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In a medium bowl, mix together egg, cranberry sauce, banana, almond milk, vanilla and oats.
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In a different medium bowl, combine the dried cranberries, baking powder, baking soda, salt, cinnamon, flour and stevia.
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Pour cranberry sauce mixture into the bowl with the flour. Stir until just combined. Be careful not to over mix (this will create a dense and drier muffin).
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Divide batter evenly in the muffin tin so each of the 12 cups are about 3/4 of the way full.
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Bake at 375 for 15-20 minutes until the edges are a golden brown. Let cool completely and store in an air tight container in the refrigerator or freezer!
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