Oatmeal-Cranberry Muffins

Resistant starch: 1 gram


12 muffins (serving size: 1 muffin with 1 TBSP almond butter)

Recipe Time

Prep: 5 Minutes
Cook: 30 Minutes

Nutritional Information

Calories 317
Fat 18.5 g
Satfat 1.75 g
Monofat 10 g
Polyfat 6 g
Cholesterol 35 mg
Protein 7 g
Carbohydrate 33 g
Sugars 11.5 g
Fiber 4 g
Sodium 241 mg


1 1/2 cups old-fashioned rolled oats
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup water
1/2 cup oil
1/2 cup applesauce
2 eggs
1/2 cup dried, sweetened cranberries


1. Preheat oven to 350°.

2. Spray a 12-muffin pan with cooking spray and reserve.

3. Combine oats, flours, sugar, baking powder, spices, and salt in a bowl.

4. In a separate bowl whisk water, oil, applesauce, and eggs until incorporated.

5. Combine wet and dry ingredients and add cranberries.

6. Distribute batter evenly into muffin pan. Bake until a toothpick in the center comes out clean and tops are browned, 30–35 minutes.

The CarbLovers Diet,


April 2011
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