Monday, April 22, 2013

Apple Orange Cranberry Oatmeal Muffins

With all of this amazing springtime weather, I was instantly pulled to make some yummy and healthy breakfast muffins for the kids. Something about this warm weather makes me think of apples, oranges, and fresh fruit. So why not throw a bunch of fruits into a muffin?

I used this recipe as a base and made some changes.... These were so good that there is no pretty shot at the end because we ate me ALL before I could take one!

  • 1-1/2 cups quick-cooking oats
  • 1-1/4 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup unsweetened applesauce
  • Zest of one orange
  • 1/2 cup dried cranberries
  • 1 Granny smith apple (peeled and diced)
  • 1/2 cup fat-free milk
  • 2 flax eggs (2tbsp flax seed + 4tbsp water)
  • 1/4 cup quick-cooking oats
  • 1 tablespoon brown sugar
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon butter, melted


  • In a large bowl, combine the first seven ingredients. In another bowl, combine the applesauce, orange zest, apple, cranberries, milk, and flax egg. Stir into dry ingredients just until moistened. Fill muffin cups coated with cooking spray three-fourths full.
  • Combine topping ingredients ( last 4 on the above list); sprinkle over batter. Bake at 400° for 16-18 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing to a wire rack. Yield: 10 muffins.

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