Healthy Cranberry Walnut Muffins

Total Time
55mins
Prep 20 mins
Cook 35 mins

We love these, especially in the fall! Though they're good anytime -- I usually throw a few bags of fresh cranberries in the freezer during the fall, so we can enjoy them year-round. Warning, this makes a large batch of muffins, usually about 18 for me, so make sure you have enough muffin tins on hand.

Ingredients Nutrition

Directions

  1. Preheat the oven to 350°.
  2. Mix the first six ingredients in a large mixing bowl.
  3. Then mix the last six ingredients in a separate, smaller mixing bowl.
  4. Add the wet ingredients to the dry and stir just until it's all moistened.
  5. Grease muffin pans or insert liners.
  6. Place a large spoonful of the mix in each muffin cup -- these don't rise very much, so I usually fill them about 3/4 to almost completely full.
  7. Bake at 350° for about 35 minutes.
Most Helpful

I made this for gift giving and think I wasted a lot of quality ingredients. They do not rise, are chewy and tough with so much oats. Fine if you are a into health foods, but not for me. Will not make these again for sure. I posted my pictures to see how short the loaves were.

3 5

These turned out really dense - more like baked oatmeal (if you've had that before) than like a muffin. Texture was weird for the kids, so they did not eat these. I liked them pretty well when I warmed them and served with fat free half and half one morning for breakfast. I halved the recipe and it made 12 regular muffins, although they do not rise, so they were somewhat short. Flavor was pretty good, just the texture was unexpected.

5 5

These are absolutely delicious. So healthy and robust, and the flavor is just perfect. We fill a large 6-muffin tin to the brim with this recipe, instead of yielding 18. And when fresh cranberries aren't available, we've used frozen blackberries or mixed fruit (blueberries esp) -- either thawed or still frozen -- and that works out great.