Healthy Cranberry Walnut Muffins
Start your day with a burst of flavor and wholesome goodness with these Healthy Cranberry Walnut Muffins! Made with nutrient-packed whole wheat flour and rolled oats, these muffins are naturally sweetened with honey and unsweetened applesauce for a guilt-free treat. Each bite is loaded with tart, juicy cranberries and crunchy walnuts, perfectly balanced with warm notes of cinnamon. Moist and tender thanks to Greek yogurt, these muffins are quick and easy to whip up in just 35 minutes, making them ideal for breakfast, snack time, or meal prep. High in fiber and packed with natural ingredients, they’re a delicious way to fuel your day while staying on track with your healthy lifestyle. Enjoy them fresh from the oven or save them for an on-the-go snack during your busy week!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups Rolled oats
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Salt
- 0.5 cups Unsweetened applesauce
- 0.5 cups Plain Greek yogurt
- 0.5 cups Honey
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1 cup Fresh or frozen cranberries
- 0.5 cups Walnuts, chopped
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or coat with nonstick cooking spray.
In a large mixing bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, ground cinnamon, and salt. Set aside.
In a separate medium mixing bowl, combine the unsweetened applesauce, plain Greek yogurt, honey, eggs, and vanilla extract. Whisk until the mixture is smooth and well blended.
Pour the wet ingredients into the bowl with the dry ingredients. Mix gently with a spatula or wooden spoon until just combined. Be careful not to overmix.
Fold in the cranberries and chopped walnuts, distributing them evenly throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each 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.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
1934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 2099 mg | 91% | |
| Total Carbohydrate | 313.2 g | 114% | |
| Dietary Fiber | 40.1 g | 143% | |
| Total Sugars | 126.0 g | ||
| Protein | 67.3 g | 135% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 374 mg | 29% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1797 mg | 38% | |
*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.
