Nutrition Healthy Recipe: Whole Wheat Cranberry Muffins By Heart and Vascular Institute, June 25, 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 Preheat the oven to 400°F. Lightly spray a 12-cup muffin pan with cooking spray or put paper muffin cups in the pan. In a medium bowl, stir together the oatmeal, flours, brown sugar, cranberries, wheat germ, baking powder, and baking soda. Make a well in the center. Pour the pineapple juice, egg substitute, and oil into the well, stirring until just moistened. Do not overmix; the batter should be slightly lumpy. Spoon the batter evenly into the muffin cups. Sprinkle with the sunflower seeds. 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. Ingredients 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.