Muesli muffins with almonds and cranberries
Whole grains, cranberries and almonds jack up the nutrient power in these muffins compared to common, cake-like ones.
This recipe has been adapted to include Health Canada’s safe recipe style guide.
240 cal
Serves 12
Prep time
0h 20m
Cook time
0h 20m
Total time
0h 40m
Ingredients
Directions
-
Step 1
Wash hands with soap and warm water for at least 20 seconds. Wash and dry all surfaces and equipment used for food preparation. -
Step 2
Preheat oven to 350 °F (180 °C). Lightly spray 12-cup, non-stick muffin pan with cooking spray. -
Step 3
In large bowl, whisk together flour, sugar, flaxseed, cinnamon and baking soda. -
Step 4
In small bowl, combine almonds, 1/4 cup (50 mL) of the oats and 1/4 cup (50 mL) of the cranberries and set aside. Stir remaining oats and cranberries into flour mixture until well blended. -
Step 5
In medium bowl, whisk together yogurt, canola oil, pear purée, egg and almond extract. Stir yogurt mixture into flour mixture until just blended. Do not overmix. -
Step 6
Spoon equal amounts of batter into muffin cups. Sprinkle evenly with reserved almond mixture. Bake 18 to 20 minutes. Cool in pan 5 minutes. Remove from pan; serve warm or let cool to room temperature.
Nutritional information
Per serving (1 muffin)
- Calories
- 240
- Protein
- 6 g
- Sodium
- 15 mg
- Potassium
- 73 mg
- Total fat
- 9 g
- Saturated fat
- 1 g
- Cholesterol
- 15 mg
- Carbohydrates
- 34 g
- Fibre
- 3 g
- Sugars
- 18 g
- Added sugars
- 10 g
