Apple cranberry muffins

Using fruit purees helps reduce sugar and fat when baking. Change up the flavour by using sweet potato or pumpkin puree for the applesauce.
Sep 30, 2015
12 muffins / 22 min

Prep 10  min / Cook 12 min

Ingredients
  • 1 1/2 cups (375 mL) whole wheat flour
  • 2 tbsp (25 mL) ground flax
  • 1 tsp (5 mL) baking powder
  • 1/2 tsp (2 mL) each ground cinnamon and baking soda
  • 1 cup (250 mL) unsweetened applesauce
  • 1/3 cup (75 mL) packed brown sugar
  • 2 tbsp (25 mL) canola oil
  • 1 egg
  • 1 tsp (5 mL) vanilla
  • 1/2 cup (125 mL) dried cranberries
Directions
  1. In a large bowl, whisk together flour, flax, baking powder, cinnamon and baking soda; set aside.
  2. In another bowl, whisk together applesauce, sugar, oil, egg and vanilla. Pour over flour mixture and stir until just combined. Stir in cranberries.
  3. Divide batter among 12 greased or paper lined muffin tins. Bake in 400° F (200° C) oven for about 12 minutes or until golden and firm when touched.
Nutritional info per serving (1 muffin)
  • Calories 133
  • Protein 3 g
  • Total Fat 4 g
    Saturated Fat 0 g
    Cholesterol 16 mg
  • Carbohydrates 24 g
    Fibre 3 g
    Total sugars 11 g
    Added sugars 6 g
  • Sodium 87 mg
  • Potassium 115 mg

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2015.