Healthy Cranberry Walnut Muffins
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.
- Ready In:
- 3 cups rolled oats
- 3⁄4 cup flour
- 4 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 1⁄2 cups cranberries, chopped
- 1⁄2 cup walnuts, chopped
- 1 cup plain yogurt (I use fat-free)
- 1⁄2 cup applesauce (I use the no sugar added type)
- 1⁄2 cup brown sugar
- 2 eggs
- 1 teaspoon cinnamon
- 1⁄2 teaspoon vanilla
- 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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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.Reply
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.Reply