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Muesli muffins with almonds and cranberries

Whole grains, cranberries and almonds jack up the nutrient power in these muffins compared to common, cake-like ones.
Recipe and photo provided by CanolaInfo.org
Muesli muffins with almonds and cranberries on kitchen counter
Ingredients
  • canola cooking spray
  • 1 cup (250 mL) white whole-wheat flour
  • 1/2 cup (125 mL) granulated sugar
  • 1/4 cup (50 mL) ground flaxseed
  • 1 1/2 tsp (7 mL) ground cinnamon
  • 3/4 tsp (4 mL) baking soda
  • 1/3 cup (75 mL) sliced almonds
  • 1 1/2 cups (375 mL) quick-cooking or old-fashioned oats
  • 1/2 cup (125 mL) dried cranberries
  • 1 cup (250 mL) non-fat Greek yogurt
  • 1/3 cup (75 mL) canola oil
  • 1 (4 oz/114 mL) jar pear purée baby food
  • 1 large egg
  • 1 1/2 tsp (7 mL) almond extract
     
Directions
  1. Preheat oven to 350 °F (180 °C). Lightly spray 12-cup, non-stick muffin pan with cooking spray. 
  2. In large bowl, whisk together flour, sugar, flaxseed, cinnamon and baking soda.
  3. In small bowl, combine almonds, 1/4 cup (50 mL) oats and 1/4 cup (50 mL) cranberries and set aside. Stir remaining oats and cranberries into flour mixture until well blended. 
  4. In medium bowl, whisk together yogurt, canola oil, pear purée, egg and almond extract. Stir yogurt mixture into flour mixture until just blended. Do not overmix. 
  5. Spoon equal amounts of batter into muffin cups. Sprinkle evenly with reserved almond mixture. Bake 18 to 20 minutes. Cool in pan 5 minutes. Remove from pan; serve warm or let cool to room temperature.   
Nutritional info per serving : 1 muffin
  • Calories 240
  • Protein 6 g
  • Total Fat 9 g
  • Saturated Fat 1 g
  • Cholesterol 15 mg
  • Carbohydrates 34 g
  • Fibre 3 g
  • Sugars 18 g
  • Added sugar 10 g
  • Sodium 15 mg
  • Potassium 73 mg