Sunday, April 14, 2013

Healthy Cranberry-Oat Muffins

I love muffins for breakfast, but rarely splurge on those sold at coffee shops and bakeries because of the high sugar, fat and calorie count. In my view, bakery muffins are more like glorified cupcakes. Which is fine for a treat now and then, but not something my waistline can afford very often. So, I often experiment on the weekends with making healthier muffins by reducing the sugar and fat, adding whole grains, etc. I admit that sometimes my experiments are duds - hard or flat muffins that don't have a lot of flavor. But this weekend I found a winner!

These Cranberry-Oat Muffins are lower in sugar and fat than your typical muffin, and they have whole grain in 2 forms - whole wheat flour & whole grain oats. Best of all, they bake up fluffy and oh-so-yummy!

These are a definite keeper. Here's the recipe if you want to give them a try yourself:

Cranberry-Oat Muffins
(Makes about 9 small or 6 large muffins)

2 ripe bananas, mashed
2 Tbsp. vegetable oil
1 egg
4 Tbsp. vanilla coffee creamer (I used Natural Bliss because it doesn't have any artificial ingredients--and no, this isn't a sponsored post!)
2 Tbsp. water
3/4 c. white flour
1/4 c. whole wheat flour
3/4 c. old-fashioned oats
3 Tbsp. granulated sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. dried cranberries

Topping (optional):
1 Tbsp. oats
1 tsp. brown sugar

Preheat oven to 400°F. Grease a muffin pan well with oil.
Combine bananas, oil, egg, coffee creamer and water in a small bowl. Beat until smooth.
In a separate bowl, mix together white flour, wheat flour, oats, sugar, baking powder, baking soda and salt.
Add liquid ingredients to flour mixture and stir just until all ingredients are evenly moistened. Stir in dried cranberries.
Fill greased muffin cups about 2/3 full with batter.
In a small bowl, combine 1 Tbsp. oats and 1 tsp. brown sugar for topping (if desired). Sprinkle evenly over muffin tins.
Bake at 400°F for 15-20 minutes depending on muffin tin size (less for smaller, cupcake-size muffins, longer for larger muffins) or until toothpick inserted comes out clean.
Cool for at least 10 minutes before removing from tins.

1 comment:

Amy said...

I'm in love with your healthier version of breakfast muffins. I agree with you, I love them for breakfast but can't convince myself to get one from the coffee places for the same reason. :) can't wait to try these out.