Cranberry Sauce Muffins
Prep time
Cook time
Total time
Sometimes I like to add a little finely chopped crystallized ginger into the batter or sprinkle it on top before baking.
Recipe type: Breakfast
Serves: 14 muffins
  • 1½ cups whole wheat pastry flour, white wheat flour, or all-purpose flour
  • 1 cup rolled or quick oats
  • ½ cup firmly-packed brown sugar (can sub coconut sugar for less sweet)
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ to ½ teaspoon ground ginger or cinnamon
  • 1½ cups leftover cranberry sauce (roughly a 14-ounce can)
  • ½ cup unsweetened dairy-free milk beverage
  • ¼ cup oil (your favorite one for baking)
  • 1 egg or your favorite egg substitute (for vegan)
  1. Preheat your oven oven to 400°F and grease or line 14 muffin cups with cupcake liners.
  2. In a large bowl, whisk together the flour, oats, brown sugar, baking powder, baking soda, salt, and spice.
  3. In a medium bowl, whisk together the cranberry sauce, milk beverage, oil, and egg until well combined.
  4. Add the wet ingredients to the dry ingredients, and stir until just combined. A few lumps remaining are okay; do not overmix.
  5. Divide the batter between your prepared muffin cups.
  6. Bake for 20 to 22 minutes, or until they take on a light brown hue and a toothpick inserted into the center of a muffin (strategically dodging any remaining whole cranberries) comes out clean.
Recipe by Go Dairy Free at