Cranberries, orange juice, and plenty of oats give these muffins a delicious flavor perfect for breakfast.
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
139 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 12 muffin cups or line with paper muffin liners.
Step 2
Combine oats and orange juice in a large bowl; soak for 15 minutes. Stir yogurt, sucralose sweetener, and molasses into oat mixture; add eggs and beat.
Step 3
Mix whole wheat flour, rye flour, baking powder, salt, baking soda, and nutmeg into oat mixture; add vanilla and cranberries. Spoon batter into prepared muffin cups and sprinkle pecans over the top of each muffin.
Step 4
Bake in the preheated oven until golden brown and cooked through, about 20 minutes.
Ingredients
1 teaspoon vanilla extract
¼ teaspoon ground nutmeg
½ teaspoon baking soda
¾ teaspoon salt
1 cup rolled oats
1 ½ teaspoons baking powder
1 cup whole wheat flour
½ cup plain yogurt
1 tablespoon molasses
1 cup orange juice
2 eggs, lightly beaten
¼ cup rye flour
1 cup fresh cranberries
½ cup granular sucrolose sweetener (such as Splenda®)
