Muesli Crunch Whole-Grain Muffins Recipe

Name: Muesli Crunch Whole-Grain Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup gluten-free rolled oats; 1/2 cup dried cranberries; 1/4 cup whole millet; 2 tablespoons flax seeds; 1 1/4 cup Silvanas Kitchen Gluten-Free All-Purpose Flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/2 cup goat milk yogurt; 1/2 cup packed light brown sugar; 2 large eggs, at room temperature; 1/4 cup canola oil; 1 tablespoon unsulfured molasses; 2 teaspoon pure vanilla extract; Warm honey, for brushing

Servings: persons

1/2 cup gluten-free rolled oats
1/2 cup dried cranberries
1/4 cup whole millet
2 tablespoons flax seeds
1 1/4 cup Silvanas Kitchen Gluten-Free All-Purpose Flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup goat milk yogurt
1/2 cup packed light brown sugar
2 large eggs, at room temperature
1/4 cup canola oil
1 tablespoon unsulfured molasses
2 teaspoon pure vanilla extract
Warm honey, for brushing

1
Preheat the oven to 350 and fill 12 muffin cups with paper liners.
2
In a medium heatproof bowl, combine the oats with the cranberries, millet and flax seeds.
3
Cover with hot water and let stand until plumped, about 20 minutes.
4
Rinse the mixture and drain well.
5
In a large bowl, whisk the flour with the baking powder, baking soda, salt and cinnamon.
6
In a medium bowl, whisk the yogurt with the brown sugar, eggs, oil, molasses and vanilla.
7
Add the wet ingredients and oat mixture to the dry ingredients and stir until combined.
8
Spoon the batter into the muffin cups and bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean.
9
Let cool for 5 minutes.
10
Transfer the muffins to a rack, brush with honey and let cool completely.

556

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup gluten-free rolled oats, 1/2 cup dried cranberries, 1/4 cup whole millet, 2 tablespoons flax seeds, and more.

Yes, Muesli Crunch Whole-Grain Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Muesli Crunch Whole-Grain Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions