Curves Cereal Apple Cran Muffins
Start your day on a deliciously wholesome note with these Curves Cereal Apple Cran Muffins, a delightful fusion of hearty whole-grain cereal, juicy grated apple, and sweet-tart dried cranberries. These healthy muffins are naturally moist, thanks to unsweetened applesauce, and delicately spiced with a hint of cinnamon, making them a guilt-free breakfast or snack option. Perfectly balanced between nutritious and flavorful, these muffins come together in just 15 minutes of prep time, baking to golden perfection in under 20 minutes. Whether you’re meal-prepping for the week or looking to complement your morning coffee with something light and fruity, these muffins are a must-try. Plus, they freeze beautifully, ensuring you’ll always have a wholesome treat on hand.
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Recipe Information
Ingredients
- 2 cups whole-grain cereal (crushed)
- 1 cup all-purpose flour
- 0.5 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 1 cup unsweetened applesauce
- 0.5 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 medium apple (peeled, cored, and grated)
- 0.5 cup dried cranberries
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
In a large mixing bowl, combine the crushed whole-grain cereal, all-purpose flour, granulated sugar, baking powder, ground cinnamon, and salt. Stir together until evenly mixed.
In a separate medium bowl, whisk together the unsweetened applesauce, milk, egg, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix, as this can make the muffins dense.
Gently fold in the grated apple and dried cranberries to evenly distribute them throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each one about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftover muffins in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
2296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.2 g | 26% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 3118 mg | 136% | |
| Total Carbohydrate | 491.1 g | 179% | |
| Dietary Fiber | 46.2 g | 165% | |
| Total Sugars | 210.7 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 325 mg | 25% | |
| Iron | 39.6 mg | 220% | |
| Potassium | 1587 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
