YOU KNEW THEY WERE COMING. And with my mouth stuffed full of sweet cranberry muffin right at this very moment I can say, “Ymfff. Themmmfff gmffff.” Ahem, I mean, yep, they’re good! The perfect Thanksgiving breakfast has arrived just in time. Just ask these guys, my trusty helpers.
There are a few things to know before getting into this project. It’s a fairly wet dough, you’ll have a lot of muffins and brimming with juicy cranberries, whole oats and fresh yogurt, these are a pretty darn good way to start a day of gratitude.Print
low sugar cranberry oat muffins
I updated this recipe, reducing the amount of fresh cranberries to 2 cups. We liked our muffins very moist so you could still use the 3 cups but 2 cups will likely turn out to have a more cake-like consistency. (Also, see the comments where Libby suggested baking the cranberries for a bit first.)
- Yield: 18
- 2 eggs
- 2 tablespoons butter softened
- 1/2 cup applesauce
- 1/2 cup honey or maple syrup
- 1/2 cup brown sugar
- 3/4 cup plain yogurt
- zest and juice of 1 orange
- 1 teaspoon vanilla
- 1 cup whole wheat flour
- 1 1/2 cup whole oats
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups fresh cranberries
- Preheat oven to 375 degrees F. Grease muffin pans liberally.
- In a medium mixing bowl, use a whisk or beaters to fluff up the eggs. Add the butter, applesauce, honey or syrup, sugar, yogurt, orange zest plus juice and vanilla. Mix up well. Add dry ingredients: flour, oats, baking powder, soda and salt. Stir until almost incorporated then add cranberries and mix until just blended.
- Pour into prepared muffin pans, almost to the top.
- Bake mini muffins for 15-17 minutes. Cool for about 3 minutes in pan, then turn out on a rack.
Want more healthy muffin ideas? Browse through our whole collection of muffins packed with good-for-you ingredients or take a peek at the most popular recipes here: