Whole Wheat, Oatmeal, Cranberry Muffins

I love these Whole Wheat, Oatmeal, Cranberry Muffins. They are wholesome, healthy and simple to make. Perfect for breakfast on the go!

These Whole Wheat, Oatmeal, Cranberry Muffins are a great alternative for breakfast on the go. Note the fiber and protein content. These puppies will leave you satisfied for a while and if you add a glass of milk or orange juice to the mix even better. You can divide the ingredient list by two otherwise note that the quantities for this recipe is to obtain 12 jumbo muffins, which may be a lot of muffins for you :-) Any thoughts anyone?

Super healthy

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Whole Wheat, Oatmeal, and Cranberry Muffins

Miryam's original recipe

Yield: 12 jumbo muffins

Total Time: 30 minutes

Ingredients:

2 cups whole wheat pastry flour
3/4 cup unrefined sugar, you can use honey as well
4 tablespoons wheat germ
4 tablespoons wheat bran
3 teaspoons aluminum free baking soda
2 teaspoons ground cinnamon
3 cups rolled oats
1 1/2 cups dried cranberries
2 cups low-fat milk
1/2 cup olive oil
2 teaspoons vanilla extract
2 eggs
1 cup boiling water

Directions:

1. Combine 7 first ingredients in a mixing bowl. Stir in oats and cranberries.
2. Make a well in the center and combine in the milk, oil, vanilla and egg.
3. Stir in boiling water and let stand for 15 minutes.
4. Preheat oven to 375 degrees F.
5. Spoon batter evenly into 6 jumbo muffin pan lined with paper cups.
6. Bake for about 25 minutes until muffins spring back when touched.
7. Remove muffins from pan and cool on a wire rack.

Screen Shot 2014-07-30 at 10.09.41 AM

10 comments

  1. Recipe method shows adding of pumpkin but there is no pumpkin in the ingredients list???

  2. Anonymous,
    sorry. I experimented with pumpkin puree once. Instead of putting the olive oil I put pumpkin and I forgot to change it in the method section. You can still use pumpkin if you prefer rather than the oil although I did not like the texture of the muffins. If you would still want to use the pumpkin I would do just 1/4 cup of pumpkin and 1/4 cup of olive oil, that way the texture would be much better. Thanks for noticing the error :-)

  3. Te he conocido por un comentario que has dejado en otro blog, de momento lo poquito que he visto de tu blog me encanta…estos muffins los haré.
    Te seguiré de cerca…
    muaksi

  4. He llegado hasta aquí, creo que es tu primera entrada del blog.
    Me ha gustado muchisimo todo lo que he visto ; ) las recetas, las fotos… todo, incluso voy a practicar un poco mi ingles absolutamente olvidado.

    Tengo muy poco tiempo para los blogs y me da muchisima pena no estar al día de las publicaciones.
    Con permiso me hago seguidora.

    besinos

  5. I just made these for breakfast but changed a few things. I love orange cranberry muffins, so I used the zest of 4 oranges and substituted all of the milk with orange juice. They were great! I also don’t have whole wheat pastry flour and so I used regular whole wheat flour and they were still nice and fluffy. And I used 1/2 cup honey instead of sugar. I’ll be making them often! This is definitely the yummiest healthy muffin I’ve had (and I have had lots)! Thanks for the recipe :)

  6. Hamande,

    thanks for the kind comment. That substitution its even better than the original, even more healthy now :-)

    Thank you

  7. Hi, This may seem healthy but one muffin is 8 points plus on Weight watchers. I think it is all the sugar since the carbohydrate count is so high. Any suggestions for keeping the sugar lower? Do you think using half the sugar would ruin the muffin?

    Thank you

  8. Debra,

    the muffins are rather big. I bake them on the larger baking liners. The batter will give you a large amount of regular size muffins.

    I would suggest to half the batter, hence the sugar will also be half ;-) and bake them in the regular muffin liners. You could also reduce the sugar by 1/4 cup if you prefer ;-)

  9. Hi i would like to make these tomorrow. i do not like the taste of baking soda, can i use baking powder instead? Thank you

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