Recipe by simplytater
"Don't let the long ingredient list fool you - easy to prepare, whole grain, low-fat, and delicious!"
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1 1/2 teaspoons
whole wheat flour
quick cooking oats
packed brown sugar
coarsely chopped fresh cranberries
I substituted coconut flour/almond meal flour for the AP flour. I also sub'd applesauce/coconut oil for the veg. oil. Instead of muffins I put in 7x10 pan and sprinkled coconut on the top. Delicious and good for you.
I used all whole wheat flour, and old fashioned oats (not quick oats) and they were still delicious. You wouldn't know the recipe was 'healthy!'
Yum! I substituted extra whole wheat flour for the all purpose flour. I live at high altitude but these turned out perfect, so moist and flavorful, not dense at all. I will definitely bake these again.
This is a fall favorite. I substituted extra oats for the all purpose flower and left out the white sugar entirely. I used extra fresh chopped cranberries instead of adding dried.
Great muffins! I left out the white sugar, and used all dried cranberries instead of fresh. Also added some chopped walnuts. They tasted great, and not too sweet. I calculated 120 calories per muffin, not too bad!
This will be my staple pumpkin recipe from now on. Like others have said it doesn't seem like a "healthy" recipe. The ginger does add a unique flavour - it makes you stop and think - what's different about this muffin? But it is not overwhelming and I wouldn't change it. I have used both fresh and dried cranberries - made it twice in the past week and a double batch the second time because it is such a great seasonal recipe- but I actually prefer the dried cranberries.
If you take half the white sugar in the recipe and use it to coat the fresh cranberries before adding them to the batter, they bake up sweet in the muffin.
imo these muffins should be called "low-fat, low-sugar" but that's fine with me as I'm always trying to find healthy ways to eat home-baked treats! I didn't add fresh cranberries as I find them too tart in baked goods (and it's lucky I didn't as these muffins aren't terribly sweet) but I did add orange dried cranberries and they added wonderful flavor. I also added dry roasted slivered almonds and a dab of fresh pureed ginger as I was out of dried, which added some much needed flavor, as well. I think this is a solid base recipe that needs additions/variations so they don't turn out too bland.
* Percent Daily Values are based on a 2,000 calorie diet.
Healthy Pumpkin Cranberry Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 30
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