Healthy Active Living with St. Joseph Healthcare

Whole-Wheat Cranberry Muffins Recipe

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Get some fiber with these tasty muffins. Great as a breakfast or a quick snack on the go.



Cooking spray (optional)

3/4 cup uncooked, quick-cooking oatmeal

1/2 cup whole-wheat flour

1/2 cup all-purpose all-purpose flour

1/2 cup firmly packed light brown sugar

1/2 cup sweetened, dried cranberries

1/4 cup toasted wheat germ

2 tsp baking powder

1/4 tsp baking soda

3/4 cup pineapple juice

Egg substitute equivalent to 1 egg, or 1 large egg

1 Tbsp canola oil or 1 Tbsp corn oil

2 Tbsp unsalted sunflower seeds



Preheat the oven to 400°F. Lightly spray a 12-cup muffin pan with cooking spray or put paper muffin cups in the pan.

In a medium bowl, stir together the oatmeal, flours, brown sugar, cranberries, wheat germ, baking powder, and baking soda. Make a well in the center. Pour the pineapple juice, egg substitute, and oil into the well, stirring until just moistened. Do not overmix; the batter should be slightly lumpy. Spoon the batter evenly into the muffin cups. Sprinkle with the sunflower seeds.

Bake for 11 to 12 minutes, or until a wooden toothpick inserted in the center of a muffin comes out clean. These muffins don’t need a cooling time before removing from the pan.


Nutrition Facts

Serving size 1 muffin

Calories 143

Total Fat 2.5 g

Saturated Fat 0.5 g

Trans Fat 0.0 g

Polyunsaturated Fat 1.0 g

Monounsaturated Fat 1.0 g

Cholesterol 0 mg

Sodium 108 mg

Total Carbohydrate 28 g

Dietary Fiber 2 g

Sugars 15 g

Protein 3 g

Dietary Exchanges 1 fruit, 1 other carbohydrate

Source: American Heart Association


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