Pumpkin Cranberry Oatmeal Muffins
makes 12 muffins
These whole grain muffins combine two classic fall flavors – pumpkin and cranberry – to create a subtly
sweet treat, perfect for an afternoon snack or as part of a quick breakfast. And they are a good source of
fiber and Vitamin A.
1 1/2 cup whole wheat flour
1 cup oats
1/3 cup cane sugar
1/3 cup + 2 tbsp brown sugar
(divided)
2 tbsp ground flax seed
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1 1/4 cup pumpkin puree (canned or
homemade)
1 egg
1/2 cup milk (dairy or non)
1/4 cup melted butter
1 tsp vanilla
1 cup fresh cranberries
1. Preheat oven to 375 degrees F.
Spray/grease a muffin tin, or use paper
liners.
2. Combine flour, oats, cane sugar, 1/3
cup brown sugar, flax seed, baking powder, baking soda, cinnamon, and salt in a large bowl. Set aside.
3. Combine pumpkin, egg, milk, melted butter, and vanilla in a medium bowl, mixing thoroughly.
4. Add the wet ingredients to the dry ingredients, as well as the cranberries. Mix until just combined (some
lumps are okay).
5. Divide the batter evenly between 12 muffin cups. Sprinkled remaining brown sugar on top.
6. Bake for 20 – 25 min, until golden brown.
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