Cranberry Almond Granola Muffins Recipe

Name: Cranberry Almond Granola Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup fat-free (skim) milk; 1/4 cup vegetable oil; 1/4 cup fat-free egg product or 2 egg whites; 1 teaspoon almond extract; 1 3/4 cups Gold MedalTM all-purpose flour; 1/2 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup Nature ValleyTM cranberry almond protein granola; 1/4 cup sliced almonds; Coarse sugar, if desired

Servings: persons

1 cup fat-free (skim) milk
1/4 cup vegetable oil
1/4 cup fat-free egg product or 2 egg whites
1 teaspoon almond extract
1 3/4 cups Gold MedalTM all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup Nature ValleyTM cranberry almond protein granola
1/4 cup sliced almonds
Coarse sugar, if desired

1
Heat oven to 400u00b0F. Spray 12 regular-size muffin cups with cooking spray, or place paper baking cup in each muffin cup.
2
In large bowl, beat milk, oil, egg product and almond extract with spoon. Stir in flour, granulated sugar, baking powder and salt just until flour is moistened (batter will be lumpy). Fold in cranberries and granola.
3
Divide batter evenly among muffin cups (cups will be full). Top with almonds and coarse sugar.
4
Bake 18 to 20 minutes or until golden brown. Immediately remove from pan. Cool on cooling rack.
5
Calories 180 (Calories from Fat 50), Total Fat 6g (Saturated Fat 1g, Trans Fat 0g ), Cholesterol 0mg, Sodium 250mg, Total Carbohydrate 28g (Dietary Fiber 1g, Sugars 11g ), Protein 4g
6
% Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 10%; Iron 8%;
7
Exchanges: 1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat; Carbohydrate Choices: 2

715

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup fat-free (skim) milk, 1/4 cup vegetable oil, 1/4 cup fat-free egg product or 2 egg whites, 1 teaspoon almond extract, and more.

Yes, Cranberry Almond Granola Muffins falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cranberry Almond Granola Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions