Rate This Recipe


These muffins are delicious. They’re dense and heavy, but really filling. A great morning or afternoon snack with tea or coffee or a finish to a school or work lunch. There’s no sugar in them except for the honey, apple, and cranberries, and they’re great for people with wheat allergies. I make them all the time and they sustain me between classes when I am teaching. They stay fresh for a while also because of the fresh apple in them.

  • Makes/Serves
  • 12-15
  • Preparation Time
  • 10 minutes
  • Cook | Chill | Freeze
  • 20-30 minutes
  • Oven Temperature
  • 165oC
  • Oven Setting
  • Fan Forced
  • Freeze
  • Yes


  • 1 cup oat flour
  • 1 cup oat bran
  • 2 tsp baking powder
  • 1 egg
  • ½ cup honey
  • ¾ cup unsweetened almond milk
  • ½ grated apple
  • 1 cup sweetened cranberries


  1. In a medium mixing bowl, whisk together the flour, oat bran, baking powder and cranberries.
  2. In a large mixing bowl, whisk together the egg, honey, almond milk and grated apple.
  3. Whisk the flour mixture in to the wet mixture and blend well.
  4. Spoon batter in to standard sized cupcake papers until the batter is approximately ½ cm from the top of the papers.
  5. Bake for approximately 20-30 minutes or until they just start to turn golden brown.
  6. Allow to cool and serve.