Muesli Muffins with Almonds & Cranberries

15 30 271
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 12
Muesli Muffins with Almonds & Cranberries
Health Rating


1 cup Wheat flour, whole wheat
2/3 cup Granulated sugar
1/4 cup Flaxseed meal (ground)
1 1/2 tsp Cinnamon
3/4 tsp Baking soda
1/2 tsp Salt
1/3 cup Sliced almonds
1 1/2 cup Quick oats (can use old fashioned oats)
1/2 cup Cranberries, dried
1 cup Greek yogurt, plain, fat-free
1/3 cup Canola oil
1 jar Pear Puree, baby food
1 large egg Egg
1 1/2 tsp Almond extract, McCormick
1/2 tsp Canola oil (for greasing muffin pan - can using canola cooking spray)


Preheat oven to 350 °F (180 °C). Lightly spray 12-cup, non-stick muf n pan with cooking spray.

In large bowl, whisk together our, sugar, axseed, cinnamon, baking soda and salt.

In small bowl, combine almonds, 1⁄4 cup (60 mL) oats and 1⁄4 cup (60 mL) cranberries and set aside. Stir remaining oats and cranberries into flour mixture until well blended.

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.

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.

Nutrition Facts

Per Portion

Calories 271
Calories from fat 97
Calories from saturated fat 10.2
Total Fat 10.7 g
Saturated Fat 1.1 g
Trans Fat 0.1 g
Polyunsaturated Fat 3.7 g
Monounsaturated Fat 5.5 g
Cholesterol 16.9 mg
Sodium 195 mg
Potassium 174 mg
Total Carbohydrate 36 g
Dietary Fiber 4.2 g
Sugars 16.5 g
Protein 7.6 g

Dietary servings

Per Portion

Fruit 0.2
Grain 0.6
Meat Alternative 0.2
Milk Alternative 0.1

Energy sources