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How to Make Cranberry Almond Muffins
These Cranberry Almond Muffins can be made ahead of time and frozen once they are completely cooled. Save them for a day when you are on-the-run!
20 min prep time
20-25 min cook time
18servings
1 muffin
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Step-By-Step Instructions:
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Preheat oven to 375 degrees F. Line two muffin pans with 18 paper liners and spray lightly with cooking spray.
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In a large bowl combine oats, oat flour, whole wheat flour, brown sugar substitute, baking powder, baking soda, kosher salt, and cinnamon. Mix well.
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Gently fold in dried cranberries and 1/4 cup sliced almonds.
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In a medium bowl whisk together buttermilk, Greek yogurt, oil, egg, vanilla and almond extracts.
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Make a well in the center of the dry ingredients and add the wet ingredients to the well, gently stirring until moist. Do not over mix.
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Fill each muffin cup about 2/3 full with muffin batter. Sprinkle 1/2 Tsp. ground flax seed over each muffin then sprinkle the remaining 1/4 cup sliced almonds evenly over the muffins. Press the flax seed and almonds gently into the muffin batter.
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Bake muffins for 20-25 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.
Nutrition facts
18 Servings
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Serving Size
1 muffin
- Amount per serving Calories 140
- % Daily value*
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Total Fat
6g
8%
- Saturated Fat 0.5g 3%
- Trans Fats 0g
- Cholesterol 10mg 3%
- Sodium 150mg 7%
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Total Carbohydrate
19g
7%
- Dietary Fiber 2g 7%
- Total Sugars 4g
- Added Sugars 2g 4%
- Protein 4g
- Potassium 130mg 3%
Ingredients
nonstick cooking spray
1 spray, 0.25g
old-fashioned rolled oats (old fashioned)
1 1/2 cup
oat flour
1 cup
whole wheat flour
1/2 cup
low-calorie brown sugar substitute
1/4 cup
baking powder
1 tsp
baking soda
1 tsp
kosher salt
1/2 tsp
ground cinnamon
1 tsp
cranberries (dried)
1/2 cup
almonds (sliced, (divided))
1/2 cup
low-fat buttermilk (low-fat)
1 1/3 cup
Plain Nonfat Greek yogurt
1/2 cup
canola oil
1/4 cup
large egg
1
vanilla extract
1 tsp
almond extract
1/2 tsp
ground flax seed
2 tbsp
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