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.
- 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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The UPMC Heart and Vascular Institute has long been a leader in cardiovascular care, with a rich history in clinical research and innovation. As one of the first heart transplant centers in the country and as the developer of one of the first heart-assist devices, UPMC has contributed to advancing the field of cardiovascular medicine.