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Biggest Loser’s Cranberry Oatmeal Muffins

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Biggest Loser’s Cranberry Oatmeal Muffins
This recipe comes from my sister Kristen- her and her friends in Missouri put together a cookbook of their favorite recipes and I found this little treasure in there. Since we start our 8 Week Challenge tomorrow, I whipped up a batch of these and plan on keeping them in the freezer. By now you have probably figured out that I am a junk food junkie, so I am hoping that these muffins will help fill my sugar void while I compete with my sisters and YOU (join our 8 Week Challenge Facebook group!) to get healthy and earn the most points. 🙂
Whether you are trying to get a little more healthy or not, these are perfect for breakfast or for a healthy snack.

BIGGEST LOSER'S CRANBERRY OATMEAL MUFFINS RECIPE

Whether you are trying to get a little more healthy or not, these are perfect for breakfast or for a healthy snack.
Serving24 people
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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Ingredients

BOWL ONE

  • 2 cups rolled oats
  • 2½ cups skim milk
  • 1 cup unsweetened applesauce
  • 1 cup dried cranberries

BOWL TWO

  • 2 eggs, beaten
  • 2 cups splenda, (you could substitute sugar)
  • 4 teaspoons vanilla extract
  • ⅔ cup canola oil

BOWL THREE

  • 2½ cups whole wheat flour
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1⅓ cup chopped walnuts
  • 1 teaspoon salt

Instructions

  1. Preheat oven to 375 degrees. Add bowl one to bowl two and mix well. Add to bowl three and mix just enough to moisten (you don't want to overmix these!). Fill muffin tins 2/3 full and bake for about 20 minutes. To check and make sure they are done, insert a toothpick in a muffin and make sure that it comes out clean.

Nutrition

Calories: 301 kcal · Carbohydrates: 38 g · Protein: 6 g · Fat: 16 g · Saturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 14 mg · Sodium: 213 mg · Potassium: 185 mg · Fiber: 3 g · Sugar: 19 g · Vitamin A: 79 IU · Vitamin C: 1 mg · Calcium: 86 mg · Iron: 1 mg
Cuisine: American
Course: Breakfast
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Published: January 6, 2013Updated: May 8, 2024

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Questions & Reviews

  1. Becky says:
    These look great! I love muffins, especially healthy ones. They're perfect for breakfast or desert!

    --Becky
    preppypremed.blogspot.com
  2. Happymomof2 says:
    I was curious if you knew how many calories or anything were in these?
  3. Amanda M says:
    I have fresh cranberries do you think it would turn out OK if I used them in lieu of dried ones?
  4. Camille says:
    Sure! I bet that it would be yummy!
  5. teacherfirst64 says:
    Trying these this morning. Little worried at first.....followed directions exactly and batter seemed runnier than other muffin batters....hope they turn out.
  6. Jen says:
    These turned out fantastic! I used sugar instead of splenda and left out the nuts and added more oats. The perfect breakfast! Kids loved them too. Mine made more like 3 dozen muffins though.
  7. cbtallman says:
    Just made these! I added blueberries because I didnt have enough cranberries. And I used some vanilla greek yogurt instead of oil! SUCCESS!
  8. Cyndee says:
    Made these tonight and cut the Splenda to 1 cup - could have probably gone even a little lower - glad I didn't do more! These are great!! Also used pecans instead of walnuts. Hubby loved them too! Can't wait to share them with the ladies at church in the AM. :)
  9. Laura says:
    These are yummy! I had the original version at a friend's house then adapted it at home to make it a bit healthier. I used half the sugar, used fresh cranberries and quadrupled the amount, and when I made these the second time (this morning), I used non-fat plain yogurt in place of the oil. I just polished off two for breakfast, and they were delish! I love the texture from the oatmeal and the walnuts!
  10. Susan Derk says:
    I want to make these but do not have plain Splenda, only Splenda Blend (1/2 Splenda and 1/2 sugar) when using the Blend you use half of the regular sugar???
  11. Cyd says:
    You can just use your splenda blend if it's half sugar and half splenda.
  12. Susan Derk says:
    Thanks Cyd! So I would just use the 2 cups of the Splenda Blend!
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