Skinny Cranberry Oat Muffins

Today we are sharing a simple & healthy Skinny Cranberry Oat Muffin recipe!
We love muffins and bake quite a lot of them. I like that they’re simple to make and you can normally use whatever ingredients that you already have on hand. I wanted to make some healthy homemade muffins so I found a cranberry oat muffin recipe and adapted it to make it healthier. I substituted coconut oil instead of vegetable oil, used whole wheat flour, added honey & ground flaxseeds and kept the sugar to the absolute minimum. I love that these muffins are hearty and loaded with all kinds of goodness – cranberries, oats, bananas and more! They are the perfect healthy treat when you are craving something sweet.

Happy Baking!


Skinny Cranberry Oat Muffins
Simple & Healthy Cranberry Oat Muffins loaded with all kinds of healthy goodness - whole wheat flour, oats, flaxseeds, banana, coconut oil, pecans and more.
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  1. {yield: 12 muffins}
  2. 1 cup whole wheat flour
  3. 2/3 cup old-fashioned oats
  4. 1/4 cup sugar
  5. 1 tablespoon ground flaxseeds
  6. 2 teaspoons baking powder
  7. 1/2 teaspoon baking soda
  8. 1/4 teaspoon salt
  9. 1 egg
  10. 1/2 cup milk
  11. 1/2 cup mashed ripe banana
  12. 2 tablespoons coconut oil
  13. 2 tablespoons honey
  14. 1/2 cup dried cranberries
  15. 1/4 cup chopped pecans or walnuts
  1. In a large bowl, combine the flour, oats, sugar, flaxseeds, baking powder, baking soda and salt.
  2. In a seperate smaller bowl, beat the egg, milk, banana, oil & honey. Stir into dry ingredients just until moistened. Do not overmix. Stir in the cranberries and pecans.
  3. Line muffin pan with liners, and fill two-thirds full with batter. Bake at 400 degrees F for 14-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to finish cooling completely.
Adapted from Taste of Home
Adapted from Taste of Home
Rose & Lea
Natasha xo

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