Cranberry-Pignoli Oatmeal Muffins

Serves 24 muffins
Prep time
Cook Time

These are going to make your morning merry.



  • 2 Cups
    all purpose flour
  • 2 Cups
    rolled oats
  • 4 Teaspoons
    baking powder
  • 3 Cups
    toasted pignoli
  • 4
    large eggs
  • 1 1/2 Cup
    granulated sugar
  • 1 Cup
    greek yogurt
  • 1/2 Cup
    cranberry juice
  • 1/2 Cup
    oilve oil
  • 3 Cups
  • 1/2 Teaspoon


  1. Rinse your cranberries and sort out the duds. You can use dried cranberries, too, AKA "craisins." Or raisins. Or blueberries. Or dried blueberries. But I digress.

  2. Toast your pine nuts. Just pour them into a sautee pan on medium heat on your stovetop and stir/shake them around until the oils are released by the heat and they turn a nice golden color.

  3. Preheat oven to 350 degrees.

  4. Mix dry ingredients (flour, oatmeal, baking powder, salt, granulated sugar) together in a large bowl.

  5. Whisk eggs, yogurt, cranberry juice and olive oil together in a separate bowl.

  6. Mix the wet into the dry ingredients and stir in cranberries and toasted pignoli. If your batter is too dry, add another splash of olive oil or cranberry juice.

  7. Scoop into muffin tins or a baking pan.

  8. Bake at 350 for approximately 30 minutes, or until sides are golden brown and a toothpick inserted into the center comes out clean.

Nutrition: Pretty gosh darn nutritious and delicious!


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