Heart-Healthy Cranberry Muffins
Start your day on a wholesome note with these Heart-Healthy Cranberry Muffins, a deliciously moist and flavorful treat that’s as good for you as it tastes! Made with nutrient-rich whole wheat flour and rolled oats, these low-fat muffins are naturally sweetened with honey and unsweetened applesauce, offering the perfect balance of health and indulgence. Juicy bursts of fresh or frozen cranberries add a delightful tartness, while a touch of ground cinnamon warms every bite. This easy recipe, ready in just over 30 minutes, swaps butter for heart-smart olive oil and incorporates low-fat buttermilk for a tender crumb. These muffins are a perfect on-the-go breakfast or afternoon snack that’ll keep you feeling satisfied and energized all day long. Bake a batch today and enjoy guilt-free comfort food that’s both nutritious and delicious! Keywords: heart-healthy cranberry muffins, low-fat muffins, whole wheat baked goods, healthy breakfast recipes, easy cranberry muffins.
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.75 cups Old-fashioned rolled oats
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 0.5 cup Unsweetened applesauce
- 0.25 cup Olive oil
- 0.5 cup Honey
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.75 cup Low-fat buttermilk
- 1 cup Fresh or frozen cranberries
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, salt, and ground cinnamon.
In a separate medium bowl, combine the unsweetened applesauce, olive oil, and honey. Whisk in the egg and vanilla extract until smooth.
Stir the buttermilk into the wet ingredients until well combined.
Add the wet ingredients to the dry ingredients and mix gently until just combined. Be careful not to overmix.
Gently fold in the cranberries, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in 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.
Enjoy these heart-healthy cranberry muffins warm or store them in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.6 g | 94% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 1993 mg | 87% | |
| Total Carbohydrate | 320.7 g | 117% | |
| Dietary Fiber | 37.1 g | 132% | |
| Total Sugars | 129.9 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 371 mg | 29% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1630 mg | 35% | |
*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.
