Cranberry Ginger Muffins
Delicious cranberry-packed whole wheat muffins that are perfect for the holiday season (or any time) and are a crowd-pleaser.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 9 Muffins 1x
- Category: Breakfast, Dessert
- Method: Oven, Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Topping:
- ¼ cup rolled old-fashioned oats
- ¼ cup slivered almonds
- ¼ cup butter, melted
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
Muffins:
- ¾ cup brown sugar
- 2 large eggs
- 6 tablespoons oil
- ¼ cup milk
- 2 teaspoons vanilla extract
- 1 ½ cups whole wheat pastry or oat flour*
- ½ cup rolled old-fashioned oats
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon coarse salt
- ½ teaspoon ground ginger
- 1 cup fresh or frozen cranberries
Instructions
- Preheat oven to 350 degrees.
- In a small bowl, combine the topping ingredients. Set aside.
- In a medium mixing bowl, whisk together brown sugar, eggs, oil, milk and vanilla extract until combined.
- In another medium mixing bowl, whisk together oat flour, oats, baking powder, baking soda, salt and ginger. Pour dry ingredients into the bowl of wet ingredients and whisk together until just combined. Fold in cranberries.
- Spoon batter into the wells of a greased 9-cup muffin tin, about ¾ of the way full. Top with a scoop of the oat/almond topping. Bake 18-20 minutes, until toothpick inserted into the center of the muffin comes out clean. Allow to cool.
Notes
Substitution Tip: You can substitute any flour.
Nutrition
- Serving Size: 1 muffin
- Calories: 411
- Sugar: 25 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 8 g
- Protein: 7 g
- Cholesterol: 55 mg