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.