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
Step 1Preheat oven to 350 °F (180 °C). Lightly spray 12-cup, non-stick muffin pan with cooking spray.
Step 2In large bowl, whisk together flour, sugar, flaxseed, cinnamon and baking soda.
Step 3In 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 4In 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 5Spoon 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.
Per serving (1 muffin)
- 6 g
- 15 mg
- 73 mg
- Total fat
- 9 g
- Saturated fat
- 1 g
- 15 mg
- 34 g
- 3 g
- 18 g
- Added sugars
- 10 g
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