Cranberries. I’m convinced my daughter would eat a whole bag of cranberries if we let her. It started out as a treat from Mimi when she would visit her house. Then I had the idea to add it to a muffin recipe I had been trying to create. Alas, we now have these whole wheat cranberry muffins. Although, she mostly just picks out the cranberries when eating them.
Muffins are also a nice food to have on hand at home. Whether you’re running late for breakfast or looking for a snack during the day. We often keep them for 3-4 days in the fridge and pull out whenever. And after recently purchasing a new muffin tin, the clean up after is so easy. Our previous, older muffin tin had seen better days. Check out this muffin tin.
I find these muffins to be fairly dense, but I like that they have whole wheat flour and oatmeal to bulk them up. You could easily change up the mix-ins if you didn’t like cranberries. That’s the nice thing about these muffins. I’ve tried this recipe with chocolate chips and they turned out well, too.
The next time you’re looking for a filling breakfast recipe, or they’re good for a snack as well, give these muffins a try.
Hope you enjoy 🙂
Cranberry Muffins
Ingredients
Dry Ingredients
- 1 cup old fashioned oats
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 1/4 tsp salt
- 2 cups whole wheat flour
- 1/4 cup sugar
- 1 cup dried cranberries
Wet Ingredients
- 1 cup unsweetened applesauce
- 1/2 cup milk
- 1 egg
- 3 tbsp butter, melted and cooled
Instructions
- Set oven to 350°F. Spray a muffin tin with non-stick spray.
- In a medium sized bowl, mix all of the wet ingredients until well incorporated.
- In a large mixing bowl, mix together all of the dry ingredients — except for the cranberries.
- Add the wet ingredients to the dry ingredients. Mix well, but don't over mix. Fold in the cranberries last (or the other mix-ins if you'd like).
- Bake for 18-20 minutes, or until the tops are lightly browned and a toothpick inserted comes out clean.