low sugar cranberry oat muffins

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.

Low Sugar Cranberry Oat Muffins

makes 48 mini muffins or 24 regular muffins

*Note: 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.) 


  • 2 eggs
  • 2 tablespoons butter softened
  • 1/2 cup applesauce
  • 1/2 cup honey or maple syrup
  • 1/2 cup sugar
  • 3/4 cup plain yogurt
  • zest and juice of 1 orange
  • 1 teaspoon vanilla
  • 1 cup whole wheat flour
  • 1 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 10-12 minutes, regular muffins for 15-17 minutes. Cool for about 3 minutes in pan, then turn out on a rack.



    • charityc says

      Hi Elizabeth! Hope it works out well for you — and yes, let me check out the print button options. Thanks for the suggestion and for stopping by. Let us know how the muffins go!

      • says

        Hi Charity! The muffins are awesome. I think, next time, I won’t add the whole bag of cranberries because it almost seemed like there were too many in there to hold the shape…iif that makes sense! But that could just be me. They have a surprisingly sweet taste for so little sugar! Thanks for replying about the “print” button and for this yummy recipe.

        • charityc says

          That absolutely makes sense! Cranberries have so much juice that they really bring a lot of moisture to the muffins. Glad they turned out though, and thanks for the update! (I’ll keep you posted on any progress I make with the “print” button. Wish me luck!)

  1. says

    Addicted to your recipes ! I’m not always following all of the methods but this website is giving me tons of ideas !! … even I write it down some of it on post-it and put it on the wall of my kitchen… :-) thanks for the sharing. Greetings from Holland.

    • charityc says

      Hello to Holland! So happy to hear that our ideas are being put to use out there! Happiest of holidays and thanks for your note.

  2. says

    This recipe looks awesome. Cant wait to make these with my baby-girl. Your blog looks awesome too, its great to know there are “others” out there who insist on their kidos eating real food!

  3. says

    I reduced the amount of moisture in the cranberries by baking them for half hour and letting them cool. When adding to the recipe, stir them in gently. Pecan pieces make a tasty addition.
    Instead of all the eggs, baking powder baking soda, salt…I use Hodgen’s Mill Insta Bake mix. It is a whole wheat baking mix like Bisquick. Add your other wet ingredients. The total for Instabake Is l cup and 1 cup oats. Insta bake is my GO TO for many items like pie crust, cookies, pancakes cobbler and cakes.

    • charityc says

      Love the idea of baking the cranberries ahead of time to reduce moisture! Thanks, Libby. And pecans…yum. I haven’t heard of Insta Bake mix but it sounds like you’ve got everything you need right there. Thanks so much for your comment. I’ll try baking the cranberries next time and report back.

    • charityc says

      Good question, Katy! I clarified on the recipe post just now. I mean the zest and juice of one orange. Sorry about that. Sleep deprivation strikes again. :)

  4. lisa says

    i usually am not a fan of kid pics in food blogs and bragging about them in general, but those are two little angels!

    • charityc says

      Ha! Thanks, Lisa. I hope I don’t have my bragging pants on too often, just trying to inspire. 😉 And it seems more often than not, commiserating is really what I do. Here’s to trying to feed some kids!

  5. Veronica says

    I came across this recipe on Pinterest and decided to try it out this morning with my four year old, assistant baker. We substituted blueberries and raspberries, as cranberries are not yet in season. Some of the muffins fell apart a bit because they were sooooo moist (maybe because of the substitution?) but the taste was on point! My four year old, who is a typical preschooler, and can be very picky, ate hers up in 5 seconds flat. Delicious! Thanks for posting.

    • charityc says

      Hi Veronica! I’m so glad they tasted good, especially to your little one. Yes, raspberries would probably be juicier than cranberries but I’ll make a note on the recipe about cooking time anyway, especially if others want or need to make substitutions down the road as well. Welcome to Foodlets!



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