Healthy Recipe: Whole Wheat Cranberry Muffins

Saturday, June 25th, 2016

These whole wheat cranberry muffins are a great snack for the whole family. Try this healthful recipe, courtesy of the American Heart Association.

How to Make Whole Wheat Cranberry Muffins

  1. Preheat the oven to 400°F.
  2. Lightly spray a 12-cup muffin pan with cooking spray or put paper muffin cups in the pan.
  3. In a medium bowl, stir together the oatmeal, flours, brown sugar, cranberries, wheat germ, baking powder, and baking soda.
  4. Make a well in the center.
  5. Pour the pineapple juice, egg substitute, and oil into the well, stirring until just moistened. Do not overmix; the batter should be slightly lumpy.
  6. Spoon the batter evenly into the muffin cups.
  7. Sprinkle with the sunflower seeds.
  8. Bake for 11 to 12 minutes, or until a wooden toothpick inserted in the center of a muffin comes out clean. These muffins don’t need a cooling time before removing from the pan.


  • Cooking spray (optional)
  • 3/4 cup uncooked quick-cooking oatmeal
  • 1/2 cup whole-wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup sweetened dried cranberries
  • 1/4 cup toasted wheat germ
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 cup pineapple juice
  • Egg substitute equivalent to 1 egg, or 1 large egg
  • 1 tablespoon canola or corn oil
  • 2 tablespoons unsalted sunflower seeds

Looking for more heart-healthy recipes? Check out our article on 6 heart-healthy recipes.


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