Cranberry Ginger & Almond Crunch Muffins

Recipe by The Gourmet RD

Each bite of a cranberry gives you a burst of tartness, which makes them incredible because it’s surrounded by a hint of brown sugary sweetness, a bite of ginger and wholesome oateyness. And they’re topped with slivered almonds, more oats and brown sugar, warm cinnamon and butter. How can anything go wrong?

Ingredients

• ¼ cup rolled old-fashioned oats
• ¼ cup slivered almonds
• ¼ cup butter (melted)
• 2 tbsp brown sugar
• 1 tsp ground cinnamon
• ½ tbsp brown sugar
• 3 eggs
• ¼ cup heart-healthy oil
• ¼ cup milk
• 1 tsp vanilla extract
• 1 cup oat flour
• ½ cup rolled old-fashioned oats
• 1½ tsp baking powder
• 1 tsp baking soda
• ½ tsp coarse salt
• ½ tsp ground ginger
• 1 cup fresh or frozen cranberries

Method

1. Preheat oven to 350 degrees. In a small bowl, combine the topping ingredients. Set aside. In a medium mixing bowl, whisk together brown sugar, eggs, oil, milk and vanilla extract until combined.
   
   In another medium mixing bowl, whisk together oat flour, oats, baking powder, baking soda, salt and ginger. Pour dry ingredients into the bowl of wet ingredients and whisk together until just combined.
   
   Fold in cranberries. Spoon batter into the wells of a greased 9-cup muffin tin, about ¾ of the way full.
   
   Top with a scoop of the oat/almond topping. Bake 18-20 minutes, until toothpick inserted into the center of the muffin comes out clean. Allow to cool.

View the recipe instructions at The Gourmet RD