These whole wheat cranberry muffins are a great snack for the whole family. Try this healthful recipe, courtesy of the American Heart Association.\nHow to Make Whole Wheat Cranberry Muffins\n\nPreheat the oven to 400\u00b0F.\nLightly spray a 12-cup muffin pan with cooking spray or put paper muffin cups in the pan.\nIn a medium bowl, stir together the oatmeal, flours, brown sugar, cranberries, wheat germ, baking powder, and baking soda.\nMake a well in the center.\nPour the pineapple juice, egg substitute, and oil into the well, stirring until just moistened. Do not overmix; the batter should be slightly lumpy.\nSpoon the batter evenly into the muffin cups.\nSprinkle with the sunflower seeds.\nBake 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.\n\nIngredients\n\nCooking spray (optional)\n3\/4 cup uncooked quick-cooking oatmeal\n1\/2 cup whole-wheat flour\n1\/2 cup all-purpose flour\n1\/2 cup firmly packed light brown sugar\n1\/2 cup sweetened dried cranberries\n1\/4 cup toasted wheat germ\n2 teaspoons baking powder\n1\/4 teaspoon baking soda\n3\/4 cup pineapple juice\nEgg substitute equivalent to 1 egg, or 1 large egg\n1 tablespoon canola or corn oil\n2 tablespoons unsalted sunflower seeds\n\nLooking for more heart-healthy recipes? Check out our article on 6 heart-healthy recipes.