We recently moved to the country and it has been beyond amazing but now Michael has a bit longer commute. So I am trying to come up with some quick and healthy “grab as you run out the door” breakfasts 🙂 Green Juice, check! (thank you Blue Print Bottles!) But then something a bit more substantial for him throughout the morning. These were super yummy, kid & husband approved!
Butternut Cranberry Oat Muffins
Makes 12
¾ cup organic cane sugar
1 ½ cups unbleached all purpose flour
½ cup whole wheat pastry or spelt flour
½ cup oats
½ teaspoon salt
2 teaspoons baking powder
½ teaspoon baking soda
¾ cup almond or other nondairy milk
1 cup cooked pumpkin or butternut squash, mashed
2 tablespoons canola or other neutral oil
1 teaspoon white or rice vinegar
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
½ teaspoon ground cardamom
½ teaspoon freshly ground nutmeg
½ cup dried cranberries
- Preheat oven to 350 degrees F.
- Spray regular sized muffin tins with cooking spray
- Combine the sugar, flours, oats, salt, baking powder and soda in a large bowl. Stir well to combine.
- In another bowl, mix the remaining ingredients except the cranberries. Stir until well mixed.
- Pour the liquid ingredients into the dry ingredients, along with the cranberries, and stir well but quickly to combine. Do not over-stir the dough otherwise the muffins will come out tough. . Spoon the batter into the muffin tins to fill about 2/3 of each cup.
- Bake for 18 to 20 minutes until the muffins are golden brown and cooked in the middle. Let cool on a rack. Enjoy 🙂
Marisa's Healthy Kitchen 