Sugar-Free Cranberry Muffins
Start your day with these soft, fluffy Sugar-Free Cranberry Muffins—a guilt-free treat bursting with tangy cranberries and warm cinnamon spice! Made with wholesome whole wheat flour, sweetened naturally with stevia or erythritol, and enriched with unsweetened applesauce and creamy Greek yogurt, these muffins deliver a moist and flavorful bite without refined sugar. A crunchy twist from pecans or walnuts adds texture, while the vibrant cranberries bring a pop of tartness to balance the flavors. Perfect for breakfast, snacks, or dessert, these healthier muffins come together in just 35 minutes and are ideal for anyone seeking delicious sugar-free baking options. Try pairing them with a cup of tea or coffee for a delightful, low-sugar treat!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 cup Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 0.5 cup Plain Greek yogurt
- 0.33 cup Stevia or erythritol
- 1 cup Fresh or frozen cranberries
- 0.5 cup Chopped pecans or walnuts
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it with non-stick spray.
In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and ground cinnamon until well combined.
In another bowl, mix the unsweetened applesauce and stevia (or erythritol) until the sweetener dissolves completely.
Add the eggs and vanilla extract to the applesauce mixture and whisk until smooth and well combined.
Stir in the plain Greek yogurt until just combined. It's okay if there are still some lumps in the batter.
Fold the wet ingredients into the dry ingredients, stirring gently until just combined. Be attentive not to overmix; a few lumps are fine.
Gently fold in the cranberries and the chopped pecans or walnuts until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds 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 pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
1407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.5 g | 71% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 2907 mg | 126% | |
| Total Carbohydrate | 189.1 g | 69% | |
| Dietary Fiber | 37.8 g | 135% | |
| Total Sugars | 28.3 g | ||
| Protein | 55.9 g | 112% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 346 mg | 27% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1543 mg | 33% | |
*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.
