image via Joy the Baker
This original recipe is from Joy the Baker, I adapted it from a blueberry muffin to a cranberry muffin (cause that’s what I had on hand).
Oatmeal Cranberry Applesauce Muffins
- 1 1/4 cups whole wheat flour
- 1 1/4 cups oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 cup unsweetened applesauce (I used my homemade)
- 1/2 cup Kefir (or use buttermilk)
- 1/2 cup firmly packed brown sugar
- 2 tbsp canola oil
- 1 “egg” (I used Ener-G egg replacer)
- 3/4 cup frozen cranberries, chopped (and could’ve been chopped smaller)
Preheat oven to 375 degrees.
Line a 12 cup muffin tin with paper cases or spray with nonstick cooking spray.
Dice the cranberries or put through a food processor. In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, buttermilk, sugar, oil and egg replacer. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in cranberries. Fill muffin cups 2/3 full.
Bake for 16-18 minutes.
I made 12 regular sized muffins and 12 mini-muffins. I froze half and we ate the rest.
Megan’s Review
Next time I’ll try to use a non-dairy alternative (Kefir is a cousin to yogurt but has many health benefits) for the buttermilk – but they were so moist and delicious! I’ll also put the cranberries through a food processor next time, this will save me some time and chop them much smaller, which will especially be good for the mini muffins. I’ll also try to substitute agave nectar or another natural sweetener instead of the brown sugar – but this was a good start at getting healthy!
