Healthy Cranberry Walnut Muffins
photo by brneyz
- Ready In:
- 55mins
- Ingredients:
- 12
- Yields:
-
18 muffins
ingredients
- 709.77 ml rolled oats
- 177.44 ml flour
- 19.71 ml baking powder
- 2.46 ml salt
- 354.88 ml cranberries, chopped
- 118.29 ml walnuts, chopped
- 236.59 ml plain yogurt (I use fat-free)
- 118.29 ml applesauce (I use the no sugar added type)
- 118.29 ml brown sugar
- 2 eggs
- 4.92 ml cinnamon
- 2.46 ml vanilla
directions
- Preheat the oven to 350°.
- Mix the first six ingredients in a large mixing bowl.
- Then mix the last six ingredients in a separate, smaller mixing bowl.
- Add the wet ingredients to the dry and stir just until it's all moistened.
- Grease muffin pans or insert liners.
- 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.
- Bake at 350° for about 35 minutes.
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Reviews
-
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.
-
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.
RECIPE SUBMITTED BY
I'm a librarian, avid reader and quilter, wife to a great husband, and mother to a sweet little girl.