Whole-wheat cranberry muffins
GEHA | April 2, 2021
This on-the-go treat makes a great, fiber-filled breakfast or snack.
Cooking spray (optional)
3/4 cup uncooked, quick-cooking oatmeal
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1/2 cup dried, unsweetened cranberries
1/4 cup toasted wheat germ
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 cup 100% pineapple juice
Egg substitute equivalent to 1 egg, or 1 large egg
1 tablespoon canola oil OR 1 tablespoon corn oil
2 tablespoons unsalted sunflower seeds
- Preheat the oven to 400°F. Lightly spray a 12-cup muffin pan with cooking spray or put paper muffin cups in the pan.
- In a medium bowl, stir together the oatmeal, flours, brown sugar, cranberries, wheat germ, baking powder and baking soda. Make a well in the center. Pour the pineapple juice, egg substitute and oil into the well, stirring until just moistened. Do not overmix; the batter should be slightly lumpy. Spoon the batter evenly into the muffin cups. Sprinkle with the sunflower seeds.
- Bake for 11 to 12 minutes, or until a wooden toothpick inserted in the center of a muffin comes out clean. These muffins don’t need a cooling time before removing from the pan.
One muffin is one serving.
Nutritional values per serving:
|2.5 g||total fat|
|0.5 g||saturated fat|
Reprinted on April 2, 2021, courtesy of the American Heart Association. For more, visit recipes.heart.org.