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.
240 cal
Serves 12
Prep time
0h 20m
Cook time
0h 20m
Total time
0h 40m
Ingredients
Directions
-
Step 1
Preheat oven to 350 °F (180 °C). Lightly spray 12-cup, non-stick muffin pan with cooking spray. -
Step 2
In large bowl, whisk together flour, sugar, flaxseed, cinnamon and baking soda. -
Step 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. -
Step 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. -
Step 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 information
Per serving (1 muffin)
- Calories
- 240
- Protein
- 6 g
- Sodium
- 15 mg
- Potassium
- 73 mg
- Total fat
- 9 g
- Saturated fat
- 1 g
- Cholesterol
- 15 mg
- Carbohydrates
- 34 g
- Fibre
- 3 g
- Sugars
- 18 g
- Added sugars
- 10 g
