Low-Sugar Cranberry Muffins with Fresh Cranberries
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 1x
Ingredients
Scale
- 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 1/2 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
Instructions
- 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.