These are healthful, moist muffins with a hint of orange flavoring. The cranberries give them a fun kick!

Recipe Summary

15 mins
20 mins
35 mins
12 muffins


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 12 muffin cups or line with paper muffin liners.

  • 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.

  • 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.

  • Bake in the preheated oven until golden brown and cooked through, about 20 minutes.

Nutrition Facts

139 calories; protein 4.7g 9% DV; carbohydrates 19.6g 6% DV; fat 5.3g 8% DV; cholesterol 31.6mg 11% DV; sodium 279.5mg 11% DV. Full Nutrition

Reviews (4)

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Most helpful positive review

Rating: 4 stars
It was good. But I wish it had more color Read More
5 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
It was good. But I wish it had more color Read More
Rating: 4 stars
I used whole white wheat flour and a 1/4 c bread flour. I subbed cinnamon for nutmeg and added 1/2tsp orange zest. I also used 1/2 c of white granulated sugar. These are a bit tart so kids aren't crazy about them. My husband and I do like them. Read More
Rating: 5 stars
I’m not one for alternate sweeteners but I used Truvia in this recipe. It turned out really well. I used less sweet Craisins instead of fresh cranberries. These are a delicious breakfast muffin. Read More
Rating: 4 stars
A good recipe. The next time I make it I will macerate the cranberries with sugar (stevia) beforehand. I'll also increase the sweetener (stevia) a bit, as they could be sweeter to my taste. Not that it was a problem but I used the hand mixer to beat the egg into the oatmeal mixture. The result was that the coarseness of the oatmeal disappeared and left instead a spongy texture. Interesting. Read More