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
Serving Size: 1 muffin
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
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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