Cranberry Orange Oat Muffins
Muffins may seem like a healthy breakfast choice but they are usually loaded with fat. These moist muffins contain only 1/4 oil for 12 muffins, and include heart-healthy oats which are packed with omega-3 fatty acids and fiber and can lower levels of LDL (aka bad cholesterol) and help to keep your arteries clear.
Prep Time: 10 minutes
Cook Time: 18 minutes
Yield: 12 muffins
- 2 Tablespoons firmly-packed light brown sugar
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 Tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup orange juice
- 1/2 cup plain fat-free yogurt
- 1 large egg
- 1/4 cup canola oil
- 1 Tablespoon grated orange zest
- 1/3 cup dried cranberries
- 1 3/4 cups quick or old-fashioned oats, divided
- 3 Tablespoons chopped walnuts
- Heat oven to 400 degrees F. Coat muffin pan (silicone or regular) with cooking spray.
- Make topping: Mix 1/4 cup of the oats, with walnuts and brown sugar in a small bowl; set aside.
- Combine remaining 1 1/2 cups oats with flour, granulated sugar, baking powder, and salt in a large bowl.
- Combine orange juice, yogurt egg, oil, and orange zest in a small bowl. Add to dry ingredients and stir just until moistened. Stir in cranberries.
- Spoon into muffin cups and sprinkle with topping.
- Bake 18 to 20 minutes or until toothpick inserted in centers comes out clean. Cool muffins in pan on wire rack 5 minutes, then remove from pan.