Cranberry Walnut Whole Wheat Muffins




  • 2 cups whole wheat flour
  • 1 cup whole wheat pastry flour ( can substitute whole wheat flour or bread flour)
  • ½ cup rolled oats
  • 1/4 cup udis honey oat gluten free granola or your favorite heart healthy granola
  • 5 teaspoons baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon apple pie spice
  • 2 eggs lightly beaten
  • 1 ½ cups fat free milk
  • 7/8 cups swerve granulated sugar replacement
  • 1/3 cup avocado oil
  • 1/3 cup ground flaxseed
  • ½ cup light and fit vanilla Greek yogurt
  • 2/3 cup fresh cranberries or fresh blueberries
  • ½ cup chopped walnuts
  • 2 teaspoons honey (can substitute molasses or maple syrup depending on taste)





  1. Preheat oven to 375 degrees. 
  2. In a large bowl combine flour, oats, baking powder, cinnamon, pie spice, flax seed, granola.
  3. In a medium bowl combine eggs, milk sugar, oil and yogurt.
  4. Add egg mixture all at once to flour mixture; stir just until combined.
  5. Fold in berries and walnuts.
  6. Spoon into muffin cups or baking tins.
  7. Bake for 28-32 minutes or until tops are lightly browned and a tooth pick inserted into the centers comes out clean.
  8. Cool in pans for 5 minutes. Remove muffins from pans.


Makes 12 giant muffins or 2 ½ dozen normal sized muffins. Cut mixture in half to make 12 normal sized muffins. 


Servings: 12



Nutrition Facts


Nutrition Facts