Sunday, March 11, 2018

Whole wheat cranberry oatmeal muffins

Hearty whole wheat muffins packed with oats and sweetened dried cranberries will jump-start your day. These muffins are great for breakfast or a snack in between meals!
One of my skating friends came to visit me last month. I met her at a skating competition, and we've become close since meeting in person. She traveled to visit me and to compete at a local skating competition.

For those of you who are unfamiliar with skating competitions, there is usually very little time to eat. It's not uncommon to go an entire day without having the time to eat a real meal. Since skaters need to spin during our freestyle programs, we cannot have a lot of food in our stomachs for fear of it coming back up. Therefore, we tend to snack throughout the day and attempt to eat after our day is done.

Knowing that we wouldn't have time to eat lunch on competition day, I baked these muffins for us to munch on before we took the ice. I made them hearty and healthier so they wouldn't weigh us down before we competed. I also took a batch of my whole wheat double chocolate muffins for a quick chocolate fix, and my skating friends were excited to have real food rather than pre-packaged granola bars and trail mix.

These muffins really hit the spot during hungry periods throughout the day. Since they were baked with whole wheat flour and oats, they kept me fuller. Granted, I was still starving by the time the competition was over, but the muffins served as a great lunch substitute.

Feel free to dress these up or down as you like and throw in additional dried fruits or even chocolate chips. These muffins are a great alternative to granola bars and trail mix and will keep your hunger pangs at bay for a while.

Whole wheat cranberry oatmeal muffins
  • 1 cup white whole wheat flour (can substitute all-purpose)
  • 1 cup whole oats
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 3 Tablespoons baking powder
  • 1 egg
  • 1 cup milk of choice
  • 3 Tablespoons unsweetened applesauce 
  • 1/2 cup sweetened dried cranberries
Preheat your oven to 375 degrees F. Generously grease or line a standard muffin pan and set aside.

In a large bowl, whisk together the flour, oats, sugar, salt and baking powder and set aside.

In a medium sized bowl, mix together the egg, milk and applesauce.

Pour the egg mixture into the large bowl with the dry ingredients. Fold gently with a rubber spatula until a few dry streaks remain. Fold in the cranberries and mix until everything just comes together. Do not over mix.

Transfer the batter into your prepared muffin pan, filling each well about 3/4 full.

Bake in your preheated oven for about 20 minutes or until a toothpick inserted in the center comes out clean.

Leftover muffins should be stored in an airtight container at room temperature or in the refrigerator and will keep for a few days.

Yield: 12 muffins

Source: Slightly adapted from How to Bake Everything by Mark Bittman


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