Diet Cranberry Muffins
Jumpstart your mornings with these delightful diet cranberry muffins—fluffy, flavorful, and guilt-free! Made with wholesome whole wheat flour and naturally sweetened with a granulated sugar substitute, these muffins boast a perfect balance of tartness from fresh or frozen cranberries and sweet notes from unsweetened applesauce. Infused with a hint of ground cinnamon and vanilla extract, they deliver warm, cozy aromas with every bite. At just 15 minutes of prep time, they’re a quick and healthy breakfast or snack option, packing in nourishment without sacrificing taste. Whether enjoyed fresh out of the oven or stored for meal prep, these low-fat cranberry muffins are a satisfying treat for any health-conscious eater.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 0.5 cup Unsweetened applesauce
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 cup Low-fat milk
- 0.25 cup Granulated sugar substitute (e.g., Stevia)
- 1 cup Fresh or frozen cranberries
- Cooking spray
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with cooking spray or line it with paper liners.
In a large bowl, whisk together the whole wheat flour, baking powder, salt, and ground cinnamon.
In a separate medium bowl, combine the unsweetened applesauce, egg, vanilla extract, low-fat milk, and granulated sugar substitute. Mix well until fully blended.
Gradually add the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix the batter to ensure light and fluffy muffins.
Gently fold in the cranberries, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Place the muffin tin in the preheated oven and bake 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 before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 229 mg | 76% | |
| Sodium | 1673 mg | 73% | |
| Total Carbohydrate | 180.6 g | 66% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 27.2 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 272 mg | 21% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1065 mg | 23% | |
*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.
