Oatmeal Cranberry Cupcakes

< 1 min read

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This Oatmeal Cranberry Cupcakes Recipe brings that sweet whole-grain goodness with a splash of dried cranberries and sunflower seeds. Top it off with a fresh fruit syrup for that extra flavor.



10-12 cupcakes

25 mins


• 360 ml Milk
• 1 Egg (large)
• 2 tbsp Olive Oil
• 60 g Rolled Oats (uncooked)
• 150 g Flour (whole wheat)
• 2 tsp Baking Powder
• ½ tsp Baking Soda
• ½ tsp Salt
• 25 g Flax Meal
• 25 g Cranberries (dried)
• 2 tbsp Sunflower Seeds


  1. Place the milk, egg, oil, and 20g of rolled oats into the blender container.
  2. Turn the machine on and start blending on the slowest configuration and gradually increase the speed to medium setting.
  3. Blend for 20 seconds.
  4. Combine the remaining 40g of oats, flour, baking powder, baking soda, salt, and flax meal in a bowl and stir it by hand to combine.
  5. Pour the blended mixture into the bowl and gently stir it by hand.
  6. Add the dried cranberries and sunflower seeds.
  7. Wait for 10 minutes to allow the mixture to set before cooking.
Nutrition Facts
10-12 cupcakes servings per container
Serving size 1 pancake

Amount per serving
Calories 130
% Daily Value*
Total Fat 6g 8%
Saturated Fat 1g 5%
Trans Fat g
Cholesterol 20mg 7%
Sodium 260mg 12%
Total Carbohydrate 17g 6%
Dietary Fiber 3g 10%
Total Sugars 3g
Includes g Added Sugars 0%
Protein 5g

Vitamin D mcg 0%
Potassium mg 0%
Not a significant source of calcium, or iron.

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.