Eggless Oatmeal Cranberry Muffins
Mmm…muffins! My kids love muffins. My older son loves to measure and mix the ingredients and then both will happily eat them for days as lunches and snacks. Since these are enjoyed by the whole family I usually use a full recipe and then make 6 adult sized and 1 dozen mini muffins for snacks on the go.
The problem is, I usually whip them up on a whim and almost never actually grocery shop with muffins in mind, so I sometimes find myself short on key ingredients – like eggs.
I’ve tried eggless recipes before and have found they had a weird texture, but when I tried this oatmeal/yoghurt recipe (adapted from one that used buttermilk) – our new go-to muffins – sans egg last week, they turned out great!
I’m thrilled to have this in my back pocket for vegan or egg allergy friends (which we do have more than one) and for all the future times, of which there will be plenty, when my fridge is getting bare.
I also love the texture that is brought by using yoghurt which also has the benefit of slightly reducing the amount of oil. I also love the tangy sourness of the cranberries in this sweet muffin – though, after two weeks of telling me these are his favourite food, my toddler announced the other day that he doesn’t like cranberries and insisted on picking them all out.
These Eggless Oatmeal Cranberry Muffins have also been a hit with visitors – one even requested the recipe which is what has prompted this post!
INGREDIENTS (12 muffins/24 mini muffins):
1 CUP QUICK OATS
1/2 CUP WHOLE WHEAT FLOUR – You can use all AP flour if you prefer, but I like adding a little whole grain goodness…
1/2 CUP ALL PURPOSE FLOUR
1 CUP PLAIN YOGHURT
1/2 CUP SUGAR – Raw or white sugar
1/3 CUP OIL
1 HEAPING TSP BAKING POWDER
1/2 TSP BAKING SODA
1/4 TSP SALT
1 CUP FROZEN CRANBERRIES – or any frozen berry that you prefer
Preheat oven to 375°.
Add all ingredients to a large mixing bowl and stir to combine.
Measure out into greased muffin tins.
Bake until golden brown and set in the middle – this is anywhere from 12 to 20 minutes depending on the size of your muffins.
Cool in muffin tins. Serve warm or save in the fridge for a few days….I’m not sure how long they keep because they never last long around here!
Prep Time: 10 min
Cooking Time: 20 min
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