Low Fat Cranberry Orange Oat Muffins Recipe

Name: Low Fat Cranberry Orange Oat Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup nonfat dry milk powder; 1 tablespoon vinegar; 5 ounces water; 1 cup oatmeal (uncooked); ¼ cup egg substitute; 2 tablespoons applesauce; ⅓ cup dried cranberries; 3 tablespoons orange juice; ½ cup all-purpose flour; ½ cup whole wheat flour; 2 teaspoons ground flax seeds; ⅛ teaspoon pumpkin pie spice; ¼ teaspoon cinnamon; 3 tablespoons packed brown sugar; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt (optional); ¼ cup chopped pecans (optional)

Servings: persons

¼ cup nonfat dry milk powder
1 tablespoon vinegar
5 ounces water
1 cup oatmeal (uncooked)
¼ cup egg substitute
2 tablespoons applesauce
⅓ cup dried cranberries
3 tablespoons orange juice
½ cup all-purpose flour
½ cup whole wheat flour
2 teaspoons ground flax seeds
⅛ teaspoon pumpkin pie spice
¼ teaspoon cinnamon
3 tablespoons packed brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt (optional)
¼ cup chopped pecans (optional)

1
Preheat oven to 400 degrees.
2
Spray twelve medium muffin cups with cooking spray.
3
Combine dry milk, vinegar and water to make 1 cup of buttermilk.
4
In a medium bowl combine oats and buttermilk, let stand for 10 minutes.
5
Meanwhile, combine orange juice and dried cranberries in a sauce pan.
6
Stir over medium heat until orange juice is absorbed.
7
In a large bowl, mix dry ingredients, cranberries and nuts.
8
Stir egg substitute and applesauce into oat and buttermilk mixture.
9
Pour oat mixture into dry ingredients, stir until moistened.
10
Fill muffin cups almost full.
11
Bake 20 to 25 minutes or until golden brown.
12
Cool in pan on wire rack 5 minutes; remove from pan.
13
Brush tops with orange juice and sprinkle with granulated sugar.

251

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
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 18 ingredients. The key ingredients include: ¼ cup nonfat dry milk powder, 1 tablespoon vinegar, 5 ounces water, 1 cup oatmeal (uncooked), and more.

Yes, Low Fat Cranberry Orange Oat Muffins falls under the Baking & Desserts 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!

Low Fat Cranberry Orange Oat Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions