Cranberry Pecan Breakfast Muffins
Easy, healthy, happy breakfasts: 5-minute gluten-free cranberry pecan muffins made in the blender & sweetened with maple syrup.
Servings: 18 muffins
Calories: 120kcal
Ingredients
- 2 cups old-fashioned oats
- 1 cup plain nonfat yogurt
- 1/2 cup pure maple syrup
- 2 eggs
- 1 t. vanilla
- 1 t. baking soda
- 1 t. baking powder
- pinch of cinnamon
- pinch of salt
- 1 cup dried cranberries unsweetened
- 1 cup pecan pieces
Instructions
- Preheat oven to 375°.
- Pour the oats in a blender and pulse a few times, until mostly smooth.
- Add yogurt, maple syrup, eggs, vanilla, baking soda, baking powder, cinnamon, and salt. Pulse well until completely smooth.
- Fold in cranberries and pecans. Scoop into muffin pan lined with baking cups.
- Bake at 375° for 12-15 minutes, until tops are golden brown. Cool on a baking rack.
Notes
Bake muffins right away so the oats don't soak up too much moisture; they'll become gummy if they sit too long.
Store muffins in an airtight container in the fridge for up to a week. They're good right out of the fridge, but microwaving for about 30 seconds makes them divine!