Healthier muffins made with whole wheat, oats and dried cranberries - these lovely treats are perfect for breakfasts, snacks and a quick treat for anytime of day. They contain no butter or oil!
I take no credit for these muffins. Addie exclaimed one day that she wanted cranberry muffins. I also happened to have about 2 cups of buttermilk in my refrigerator, so that's the reasoning behind these breakfast treats.
These muffins, like most muffin recipes, were very easy to create. You grab one bowl for your dry ingredients, one for your wet ingredients and mix them together before adding the sweetened dried cranberries. You can even add nuts, raisins or chocolate chips if those are your thing.
I found that the muffins were a tad dry the day they were baked but they actually got better the following day. The muffins were dense and springy and did not produce any crumbs when bitten into (that deserves bonus points in my book). I liked that I used whole wheat flour to make the muffins a bit healthier.
The next time I bake these, I may try swapping out the buttermilk for Greek yogurt to see what differences that makes. Otherwise, this was another solid recipe from the Eva Bakes kitchen.
Whole wheat cranberry buttermilk muffins
- 1 and 1/3 cups whole wheat flour
- 2/3 cup oats
- 1/3 cup light brown sugar, packed
- 1 and 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3/4 cup buttermilk
- 1 egg, lightly beaten
- 1/4 cup unsweetened applesauce
- 1/4 cup sweetened dried cranberries
Preheat your oven to 400 degrees F. Generously grease a standard muffin pan and set aside.
In a large bowl, whisk together the flour, oats, brown sugar, baking powder, baking soda, cinnamon, nutmeg and milk.
In a medium sized bowl, mix together the buttermilk, egg and applesauce.
Transfer the buttermilk mixture into the large bowl with the dry ingredients and stir until a few dry streaks remain. Toss in the dried cranberries and fold until everything just comes together - do not over mix.
Evenly distribute the batter into your muffin pan and fill each well about 3/4 full.
Bake in your preheated oven for 18-20 min or until a toothpick inserted in the center comes out clean (I baked for 18).
Muffins should be stored in an airtight container at room temperature or in the refrigerator. They can also be frozen and thawed.
Yield: Between 10-12 muffins
Source: Adapted from Food.com