These are healthful, moist muffins with a hint of orange flavoring. The cranberries give them a fun kick!
Original recipe makes 12 muffins
Ingredients
1 cup rolled oats
1 cup orange juice
1/2 cup plain yogurt
1/2 cup granular sucrolose sweetener (such as Splenda®)
1 tablespoon molasses
2 eggs, lightly beaten
1 cup whole wheat flour
1/4 cup rye flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 cup fresh cranberries
1/2 cup ground pecans, or to taste
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PREP
15 mins
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COOK
20 mins
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READY IN
35 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 12 muffin cups or line with paper muffin liners.
- Combine oats and orange juice in a large bowl; soak for 15 minutes. Stir yogurt, sucralose sweetener, and molasses into oat mixture; add eggs and beat.
- Mix whole wheat flour, rye flour, baking powder, salt, baking soda, and nutmeg into oat mixture; add vanilla and cranberries. Spoon batter into prepared muffin cups and sprinkle pecans over the top of each muffin.
- Bake in the preheated oven until golden brown and cooked through, about 20 minutes.
Nutrition
Calories: 144 kcal
Carbohydrates: 22.3 g
Cholesterol: 36 mg
Fat: 5.3 g
Fiber: 3.1 g
Protein: 4.7 g
Sodium: 280 mg