Cranberry Almond Muffins

Try these Cranberry Almond Muffins this V-Day. They can be made ahead of time and frozen once they are completely cooled. Save them for a day when you are on-the-run!

Prep Time: 20 minutes

Nutrition Facts

Serving Size: 1 muffin

  • Calories 210
  • Carbohydrate 27 g
  • Protein 6 g
  • Fat 9 g
  • Saturated Fat 1.1 g
  • Dietary Fiber 3 g
  • Cholesterol 20 mg
  • Sodium 280 mg

This Recipe Serves 12


Cooking spray
11/2 cups old fashioned, rolled oats
1 cup oat flour
1/2 cup whole wheat flour
1/4 cup Splenda brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup dried cranberries
1/2 cup sliced almonds (divided)
1 1/3 cups low-fat buttermilk
1/2 cup fat-free sour cream
1/4 cup canola oil
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 tablespoons ground flax seed


  1. Preheat oven to 375 degrees. Line a muffin pan with 12 paper liners and spray lightly with cooking spray.
  2. In a large bowl combine oats, oat flour, whole wheat flour, Splenda brown sugar, baking powder, baking soda and salt.  Mix well.
  3. Gently fold in dried cranberries and ¼ cup sliced almonds.
  4. In a medium bowl whisk together buttermilk, sour cream, oil, egg, vanilla and almond extracts.
  5. Make a well in the center of the dry ingredients and add the wet ingredients to the well, gently stirring until moist. Do not over mix.
  6. Fill each muffin cup about 2/3 full with muffin batter. Sprinkle ½ teaspoon ground flax seed over each muffin then sprinkle the remaining ¼ cup sliced almonds evenly over the muffins. Press the flax seed and almonds gently into the muffin batter.
  7. Bake muffins for 25-30 minutes or until toothpick inserted in center comes out clean.  Cool on wire rack.

Chef Tip: When filling the muffin cups, use a quick release ice cream scoop to make easy work of filling the cups.

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