Cranberry Almond Muffins
Delicious muffins with a perfect blend of tart cranberries and nutty almonds, great for breakfast or snacks.
Ingredients
Dry Ingredients
- 1.5 cups old-fashioned rolled oats
- 1 cup oat flour
- 0.5 cup whole wheat flour
- 0.5 cup low-calorie brown sugar substitute
- 0.25 cup baking powder
- 1 tsp baking soda
- 1 tsp salt Kosher salt preferred
- 0.5 tsp ground cinnamon
Mix-ins
- 1 cup cranberries (dried)
- 0.5 cup sliced almonds divided
- 0.5 tsp ground flax seed
Wet Ingredients
- 1.33 cups low-fat buttermilk
- 0.5 cup low-fat plain Greek yogurt
- 0.25 cup canola oil
- 1 large egg
- 1 tsp alcohol-free vanilla extract
- 0.5 tsp alcohol-free almond flavouring
Instructions
Preparation
- Preheat your oven to 375 degrees F. Line two muffin pans with 18 paper liners and spray them lightly with nonstick cooking spray.
- In a large bowl, combine the oats, oat flour, whole wheat flour, brown sugar substitute, baking powder, baking soda, salt, and cinnamon. Mix well.
- Carefully fold in the cranberries and 1/4 cup of the sliced almonds.
- In a separate bowl, whisk together the buttermilk, Greek yogurt, oil, egg, alcohol-free vanilla extract, and alcohol-free almond flavouring.
Baking
- Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until combined, but do not over mix!
- Fill each muffin cup about two-thirds full with the batter. Sprinkle 1/2 tsp of ground flax seed over each muffin, followed by the remaining 1/4 cup of sliced almonds. Press them gently into the batter.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow muffins to cool on a wire rack.
Notes
Best enjoyed fresh out of the oven. Store in an airtight container at room temperature for up to three days or freeze for up to three months.