These cranberry-oatmeal muffins are a delicious, not-too-sweet breakfast delight that have the ideal balance of hearty grains and tangy fruit.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 5 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 1 cup unsweetened applesauce
- ⅓ cup canola oil
- ¼ cup orange juice
- 1 large egg, slightly beaten
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- ½ cup regular oats, uncooked
- ½ cup dark brown sugar
- ¼ cup white sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups chopped fresh cranberries
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Combine applesauce, oil, orange juice, egg, and vanilla extract in a large bowl; mix well.
- Combine whole wheat flour, all-purpose flour, oats, brown sugar, white sugar, cinnamon, baking soda, and salt in another bowl. Add dry mix to wet mix, stirring just until moistened. Gently fold in cranberries; do not overmix. Divide batter evenly between the prepared muffin cups.
- Bake in the preheated oven until tops spring back when lightly pressed and muffins are light golden brown, 15 to 25 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- You can use frozen cranberries instead of fresh.
- If using a dark or nonstick muffin tin, bake at 325 degrees F (165 degrees C).
Nutrition Facts
| Calories | 214 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 212 mg |
| Sugars | 16 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Just what I was looking for to use some fresh cranberries. Love that they are lower in fat using applesauce and a little oil, instead of butter. Moist, sweet enough with the tart pop of cranberry. The addition of oats makes for a heartier muffin and the cinnamon rounds out the flavor. Will add to my favorites!
We really enjoyed these muffins, they are tart with a hint of sweetness. I added orange zest to the wet ingredients since I was juicing the orange anyways. I did cut down on the sugar slightly and it was perfect for us. I used frozen cranberries that I slightly thawed before chopping. These took about 25 minutes at 325 degrees F to cook. I will be making these muffins again!