Servings: 12

Weight Watcher Smart Points: 5

Preparation Time: 10 Minutes

Cooking Time: 18 Minutes

Ready In: 28 Minutes


  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ cup buttermilk
  • 1 egg
  • 1 cup Gold Medal all-purpose flour
  • 1 teaspoon lemon extract
  • ¼ cup lemon juice
  • 2 tablespoons lemon zest
  • 1 cup quick oats
  • ¼ teaspoon salt
  • Unrefined sugar, optional


  1. Preheat your oven to 350°F and line a muffin tin with 12 muffin liners
  2. In a large bowl, mix together the oats and buttermilk until well combined
  3. Let this sit for 10 minutes.Meanwhile, mix together the flour, baking powder, baking soda, and salt in a medium bowl
  4. Set this aside.After the 10 minutes of soaking are up, add the egg, sugar, coconut oil, lemon zest, lemon extract, and lemon juice to the soaked oats and stir until combined.Add the dry mix to the wet mix and stir just until combined
  5. Do not overmix!Gently fold in the candied ginger and dried cranberries.Divide the batter among the 12 muffin liners.Sprinkle the muffin tops with unrefined sugar, if desired.Bake for 18 - 21 minutes or until a toothpick inserted in the middle of a muffin comes out clean.Let the muffins cool in their pan for 5 minutes and then turn out onto a wire rack to cool completely.Store in an airtight container at room temperature for up to 4 days.

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