Cranberry Orange Oat Muffins. Sweet! (And Also Healthy!)

January 03, 2013 1

Cranberry Orange Oat Muffins. Sweet! (And Also Healthy!)

The muffin dilemma: Either they are the moist and delicious kind, which tend to be loaded with butter and sugar (really more like cupcakes if we’re being honest), or they’re “healthy” — hockey pucks of whole grain flours and no sweetness.

Consider the dilemma solved with this muffin recipe. These are seriously delicious: moist and tender, bursting with orange flavor and just sweet enough. Yet they are not loaded with fat and have. Dare we say… the perfect muffin?!


  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Yield: 12 muffins


  • 1 3/4 cups quick or old-fashioned oats, divided
  • 3 Tablespoons chopped walnuts
  • 2 Tablespoons firmly-packed light brown sugar
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 Tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup orange juice
  • 1/2 cup plain fat-free yogurt
  • 1 large egg
  • 1/4 cup canola oil
  • 1 Tablespoon grated orange zest
  • 1/3 cup dried cranberries


  1. Heat oven to 400 degrees F. Coat muffin pan (silicone or regular) with cooking spray.
  2. Make topping: Mix 1/4 cup of the oats, with walnuts and brown sugar in a small bowl; set aside.
  3. Combine remaining 1 1/2 cups oats with flour, granulated sugar, baking powder, and salt in a large bowl.
  4. Combine orange juice, yogurt egg, oil, and orange zest in a small bowl. Add to dry ingredients and stir just until moistened. Stir in cranberries.
  5. Spoon into muffin cups and sprinkle with topping.
  6. Bake 18 to 20 minutes or until toothpick inserted in centers comes out clean. Cool muffins in pan on wire rack 5 minutes, then remove from pan.

Comments (1)

  1. These recipes look very tasty and just a little unusual. Also they don’t used prepared/processed ingredients. I was surprised to find them on the BBB web site, and look forward to trying several.

    - Catherine Copp

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