Whole-Wheat Cranberry Sauce Muffins

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By Ellie Krieger

These tender muffins, redolent with cranberries and warmly fragrant orangish zest and cinnamon, are a large mode to usage up leftover cranberry condiment from a vacation meal. Made with full atom and almond flours and healthful oil, and sweetened with day sweetener — fundamentally finely crushed dried dates with a spirit akin to brownish sugar, which whitethorn beryllium substituted — they are not lone perfectly scrumptious, they are amended for you, too.

From cookbook writer and registered nutritionist Ellie Krieger.

Ingredients

measuring cup

Servings: 12

1/3 cupful (80 milliliters) grapeseed, safflower oregon different neutral oil, positive much for brushing pan
1 cupful (120 grams) whole-wheat pastry flour, oregon 1/2 cupful (63 grams) each all-purpose and regular whole-wheat flour
1/2 cupful (60 grams) almond flour
3/4 cupful (110 grams) day sweetener oregon airy brownish sweetener (see NOTE)
2 teaspoons baking powder
1 spoon crushed cinnamon
1/2 spoon good oversea oregon array salt
1/4 spoon baking soda
2 ample eggs, astatine country temperature
1 cupful (275 grams) prepared full effect cranberry sauce
1/2 spoon finely grated orangish zest
3/4 cupful (180 milliliters) full oregon reduced-fat milk
1/2 cupful (60 grams) chopped pecans oregon walnuts (optional)

Nutritional Facts

Per muffin, utilizing reduced-fat milk

Calories
221
Fat
10 g
Saturated Fat
1 g
Carbohydrates
31 g
Sodium
206 mg
Cholesterol
32 mg
Protein
4 g
Fiber
2 g
Sugar
17 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer and registered nutritionist Ellie Krieger.

Tested by Olga Massov.

Published November 10, 2021

Updated March 17, 2026