Spiced Oatmeal Cranberry Pecan Muffins
Submitted by mari627
Low-fat oatmeal muffins packed with warm spices, dried cranberries, and pecans. Made with maple syrup, orange juice, and egg whites for 12 healthy muffins.
YIELD
12 servingsPREP
20 minCOOK
20 minREADY
40 minThese are the fancy oatmeal muffins you’d find at a high-end bakery cafe. Maple syrup and fresh orange juice sweeten the batter naturally, while a quartet of warm spices (cinnamon, allspice, cloves, nutmeg) plus orange zest create layers of cozy flavor.
Egg whites and skim milk keep things light, and rolled oats plus whole wheat flour add hearty texture and fiber.
Dried cranberries bring tart bursts of fruit, while chopped pecans add buttery crunch. At 350°F for 20 minutes, you’ll have a dozen muffins that taste indulgent but won’t weigh you down.
Pro Tips
- Use regular rolled oats, not quick cooking, for best chewy texture
- Fresh squeezed orange juice and zest give brightest citrus flavor
- Don’t skip the spices; they’re what make these special
- Spray muffin tin generously (3 times) to prevent sticking since batter is low-fat
- Fill cups ⅔ full for perfectly domed tops
Variations
- Apple Walnut: Replace cranberries with ½ cup diced apple, use walnuts instead of pecans
- Cherry Almond: Swap dried cherries for cranberries, use sliced almonds, add ¼ teaspoon almond extract
- Blueberry Lemon: Use dried blueberries, replace orange with lemon juice and zest
Ingredients
Directions
Preheat the oven to 350℉ (180℃).
Spray a 12-well muffin tin 3 times with the vegetable oil.
Put the egg whites in a large mixing bowl and whisk until frothy.
Whisk in the maple syrup, orange juice, and milk.
Add the vanilla, cinnamon, allspice, cloves, nutmeg, and orange zest.
Whisk to blend.
Stir in the oats, flour, and baking powder with a wooden spoon.
Fold in the pecans and dried cranberries.
Fill the muffin tin with the batter (each cup should be approximately two- thirds full).
Bake for about 20 minutes, until the muffins are firm in the center.
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