Healthy Cranberry Oat Muffins are delicious, filling and perfect for folks wanting low-fat muffin recipes. I’ve baked up a few batches for Charlie and myself, the kids won’t touch’em. These muffins are way too healthy for them. ;D
The addition of regular rolled oats gives these muffins a heartier chew for your carbs. And using whole dried cranberries makes for little sugar explosions between the healthy bites. Cinnamon and vanilla add to the idea of a sweeter muffin without the extra calories. Give them a try and tell me what you think. Don’t make up your mind about them until you’ve eaten your third one. I’ll be honest. The first one I ate, I didn’t like. The second one, I knew what to expect and looked for the positive attributes. By the third muffin, I was digging them.
HERE’S ALL IT TAKES
Makes 12 muffins
- 1 tablespoon white distilled vinegar or apple cider vinegar
- 3/4 cup unsweetened non-dairy milk (soy, almond, coconut, etc.)
- 1 teaspoon vanilla extract
- 1/2 cup natural applesauce
- 1 1/2 cup unbleached all-purpose flour
- 2/3 cup sugar
- 3 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup dried whole cranberries
- 1/2 cup rolled oats
Heat oven to 400ºF.
Grease a 12 muffin cup-pan with oil.
In a large mixing bowl, beat vinegar, milk, vanilla and applesauce together.
In another bowl, sift together the flour, sugar, baking powder, salt and cinnamon. Stir in cranberries and rolled oats.
Add wet ingredients to dry ingredients. Gently stir until the flour is just moisten and batter is lumpy.
Use a tablespoon or 2-inch scooper to divide batter and fill muffin cups 2/3 full.
Bake until lightly golden, 18 to 20 minutes. Immediately remove muffins from pan.